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Chicken Pot Pie

by on July 27, 2011 in Main Courses, Poultry July 27, 2011 Main CoursesPoultry
See post on foodvangelist’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Who doesn’t love chicken pot pie? It’s warm and right at the top of the comfort food list!

Ingredients

  • 2 whole Bone In Chicken Breasts, Or Precooked Rotisserie Chicken Deboned And Chopped
  • Salt And Pepper
  • 1 pound Mini Red Potatoes
  • 4 whole Carrots, Diced In 1" Pieces
  • Olive Oil, To Drizzle On Vegetables For Roasting
  • 3 Tablespoons Butter
  • 3 Tablespoons Flour
  • 1 cup Milk
  • 1-½ cup Chicken Stock
  • 3 whole Fresh Sage Leaves, Minced Fine
  • ⅛ teaspoons Nutmeg
  • 1 pound Frozen Pearl Onions
  • 1 cup Frozen Peas
  • 1 cup Frozen Corn
  • 6 whole Fresh Mushrooms, Sliced Thin
  • 1 whole Pie Crust, You Can Use Homemade Or The Refrigerated Kind

Preparation

Place chicken breasts on baking sheet and sprinkle with salt and pepper and place in the oven at 450ºF and roast until cooked through. Cool chicken for 10 minutes then remove from the bone and dice in 1″ pieces.

Place whole potatoes and diced carrots on a baking sheet. Sprinkle with olive oil and salt and pepper. Roast at 450ºF until veggies are tender.

In a large sauce pan, melt butter. Once butter is melted, add flour. Whisk together and let cook for 1-2 minutes. Then add milk, chicken stock, salt and pepper to taste, sage leaves and nutmeg. Allow sauce to simmer and thicken for about 10 minutes. Taste to make sure you salt levels are good. Mix in chicken and all veggies. Once everything is coated in the sauce, pour into a pie plate. Top with pie crust and shape it to look pretty. Bake until golden brown on top, about 30 minutes.

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kulichka on 1.3.2012

Yum! I tweaked this recipe as I combined it with another, but it was delicious. Loved the flavors of the sage, nutmeg, wine. I especially loved the addition of the frozen pearl onions – I’d never heard of using them in a pot pie before but it was perfectly fast and delicious. The only downside was that the amounts were too large. I made a huuuge pie, and still had leftover filling that wouldn’t fit (and that’s without using everything the recipe called for). I think it would even be enough for two pies!

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