Chicken Pot Pie

Welcome back to Pie Season! Not all pies are sweet! We do like some savory pies, and this recipe falls underneath that category.

If you love pies or baking of any means, please leave us some love as we will be posting a recipe EVERY. SINGLE. DAY. In the month of September.

Stay tuned for those recipes!

Ingredients:

  • Olive Oil
  • 1 lb of Chicken Breast/thighs
  • 2 cups of mushrooms
  • 1 cup frozen peas
  • 1 white medium onion.
  • 4 carrots peeled and diced
  • 3 garlic cloves or 1 T
  • 4 T butter
  • 4 cups of Potatoes
  • 1/2 cup flour
  • 3 cups of chicken broth
  • 1 cup heavy cream/milk
  • 1/4 white wine,
  • 1/4 cup of parsley, chopped
  • 2 T thyme

Directions:

  1. *If you want to go ahead and buy crust so less work for you to do, you can, but feel free to make the crust also!
  2. In a large pot or dutch oven, over medium-high heat, we are going to start browning the chicken. Add 1-2 T of oil, and brown chicken for 4-5 minutes of each side. Add salt and pepper to your chicken (*If not fully cooked it will be okay, there is more cooking time later)
  3. Take chicken out after browning, and dice into smaller pieces, bite-sized. Set aside in a bowl.
  4. add more oil into the pot and add the mushrooms, onions, and carrots until soft. Add garlic at the last minute bc it burns so easily. Add to the bowl of chicken.
  5. Do not clean the fond off the bottom! *brown bits are flavor*
  6. add the butter and flour & wine, and whisk until smooth and then while whisking add the chicken broth & milk. This would be a good time to scrap up those delicious brown spots off the bottom of the pan.
  7. Bring to a boil, reduce to low and add the small bits of potatoes, chicken & vegetables to the pot and cook for 15 – 18 minutes or until the potatoes are tender.
  8. Add the peas, and fresh herbs to the soup when potatoes are tender. Season with more salt and pepper to taste. Turn off heat.
  9. Assemble the pot pie into oven-safe bowls/ramekins.
  10. cut dough to fit the top of the bowls and slice an “X” into the middle to allow steam to be released.
  11. Bake at 425 for 45 minutes or until the dough is golden brown.
  12. allow cooling for at least 15 minutes before serving. It will still be steaming hot when served.

You can make the pot pie mixture before-hand and it will be heated thoroughly when cooking in the oven. It’s a lot of work, but definitely rewarding in the end!

Thank you guys for tuning in and we are working hard to get you more recipes. Don’t forget to check out our Facebook page, Follow us, or leave a comment!

Meat and Mains pies and tarts

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