No Reviews
You must be logged in to post a review.
Chicken Pot Pie
x
Print Options
Description
This is a great dinner to make ahead and bake right before dinner time. Delicious, savory, and really not all that bad for you!
Ingredients
- 3 whole Cooked Chicken Breasts, Shredded
- 3 Tablespoons Olive Oil
- 3 Tablespoons Flour
- ½ cups Diced Carrots
- 1 cup Frozen Peas
- 1 package Pie Crust (2 Crusts Per Package)
- 1 Tablespoon Fresh Diced Thyme
- 1 Tablespoon Chicken Grill Seasonings
- 2 cloves Garlic, Minced
- 1 teaspoon Parsley Flakes
- 2 cups Chicken Stock
- 3 Tablespoons Butter
- 1 whole Onion, Chopped
- ½ cups Diced Celery
- 1 cup Frozen Corn
- 1 Tablespoon Fresh Diced Rosemary
- 1 teaspoon Ground Sage
- ½ teaspoons Cayenne Pepper
- 1 cup Potatoes, Cubed
Preparation
Preheat oven to 400F.
Boil potatoes for 15 minutes. Set aside.
Add oil and butter to large sauce pan over medium heat. Saute onions, carrots and celery until onions are soft. Add garlic, spices and herbs. Stir in flour to thicken.
Stir in chicken stock and bring up to a boil. Simmer for 5 minutes. Add half-and-half. Simmer to thicken. Add chicken, peas, corn and potatoes and heat thoroughly. Add salt and pepper to taste.
Line pie dish with pie crust and fill with mixture (you’ll probably have enough mixture for 2 pies). Top with another crust, pinching and sealing the edges. Cut slits into crust. Brush egg wash on crust.
Bake 25-35 minutes.
Related Recipes
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Sage Garlic Lamb with Feta Yogurt Sauce
by Molly Mulligan in
Main Courses
by Molly Mulligan in
Main Courses
Using few ingredients, this recipe for ground lamb is so tasty!...
Prep: Cook:
Serves: 4 Level: Easy
Cabbage Rolls
by Beth Pierce in
Main Courses
by Beth Pierce in
Main Courses
These delicious traditional stuffed Cabbage Rolls are made with ground sausage...
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
No Comments
Leave a Comment!
You must be logged in to post a comment.