Chicken Pot Pie

"A comforting dish. The mushrooms make it a little different. It's creamy, rich and it will blow your diet to H--- :)Do yourself a favor and make your own crust! This can be made ahead and cooked later."
 
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Ready In:
1hr 35mins
Ingredients:
14
Serves:
8
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ingredients

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directions

  • Pat chicken dry and season with salt & pepper on all sides.
  • Heat oil in frying pan over medium heat and add the chicken. Fry for 6 minutes. Turn chicken over and cook until juices run clear when pierced with a knife about 2-6 minutes more. Add garlic the last couple of minutes. When cool cube into 1/2 inch pieces.
  • Deglaze the pan with 1/4 cup of the chicken broth. In the same pan, add butter and saute onions, potatos and mushrooms, until the potatos are just tender, about 8-10 minutes. Do not over cook. You want the potatos cooked but not mushy.
  • Add the flour and stir well for one minute.
  • While stirring, slowly add the remaining chicken broth, then the cream, stir until thickened. If it gets too thick add a little more broth.
  • Remove from heat and add peas and parsley, and cubed chicken.
  • Taste, add salt and pepper if needed.
  • Put mixture into a 9 inch pie plate.
  • Top with Pie crust. Cut a shape in center and some small slits around the edges to let steam escape.
  • I like to cut initials, or a little heart in the center :).
  • Bake about 50 minutes, or until the crust is nicely brown and the bubbling.
  • Serve with a nice side salad.
  • Enjoy :).
  • *If you have extra filling left you can freeze it. Later thaw and heat it. then put in in a cooked puffed pastry.

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