Chicken Pot Pie
An old favorite, combining leftover chicken and vegetables into a pie shell.
INGREDIENTS:
2 Tbsp butter
2 Tbsp all-purpose flour
1 tsp kosher sea salt
1/4 tsp freshly ground black peppercorns
1/4 tsp ground thyme
1/2 cup chicken broth
1/2 cup half & half
2 cups cooked cubed chicken
1 cup frozen peas (thawed)
1 cup diced and cooked carrots
1 cup diced and cooked potatoes
1 cup diced and cooked mushrooms
Note: you can use any vegetables you may have left over (i.e., lima beans, green beans, asparagus, broccoli, etc …)
DIRECTIONS:
Preheat oven to 425 degrees F
Make your own favorite pastry recipe, or buy pre-made frozen pastry shells from the grocery store.
Dice mushrooms, onions and carrots and sauté them in a heavy skillet until the onions are translucent and the carrots are fully cooked and the liquid has cooked out of the mushrooms. Reserve.
Melt butter in a heavy skillet over low heat, then stir in flour, salt, pepper and thyme. Cook over low heat, stirring until mixture is smooth and bubbly.
Remove from heat and stir in chicken broth and half & half.
Place heavy skillet back onto stove over medium and heat until boiling, stirring constantly. Boil and stir for one minute.
Add chicken cubes and cooked vegetables to heavy skillet with broth and half & half.
Stir until all ingredients have been fully combined
Pour into pastry-lined pie pan and place top pastry (or pastry strips) on top of the pie
Turn the edge of the bottom crust over the top pastry.
Bake for 35 - 40 minutes until pastry is golden brown
Remove from oven and let sit for 10 minutes before serving
Things you'll need for this recipe...
