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You are here: Home / Uncategorized / Chicken Pot Pie

Chicken Pot Pie

February 25, 2011 by Alison

Recipe source:

cooking with friends kitchen

Ingredients

4 tablespoons olive oil
1 ½ pounds boneless and skinless chicken breasts, diced*
2 garlic cloves (optional)
1 large onion, diced
2 celery sticks, chopped
2 large carrots, peeled, diced and pre-cooked (1 ¼ cups)
3 sprigs fresh thyme (or ½ teaspoon dried)
1 teaspoon salt
1 potato, peeled, diced and pre-cooked (3/4 cup)
½ cup frozen petit peas
1 ¾ cups chicken broth (if not using wine or cream, use a bit more)
1/8 cup white wine (optional)
1/8 cup half and half or heavy cream (optional)
3 tablespoons flour
2 sheets of pie dough

Directions

In a large skillet, heat the olive oil and butter. Sauté the chicken, seasoning with some salt, pepper, minced onion and onion powder for about 7 minutes until fully cooked. Remove the chicken from pan and set aside. Add a touch more oil and begin cooking the onions, garlic and celery. Add the cooked carrots and fresh thyme. Combine the chicken with the vegetables and create a roux by adding the flour. Just as it becomes pasty, gradually add the chicken broth and other desired liquid ingredients until you reach your desired consistency. At the very end, stir in the peas and potatoes.

Fill the prepared pie pan with filling, top with crust and make it look attractive by crimping the edges. Pierce the top of the crust in several places to allow air in during cooking. Bake or freeze.

If cooking, pre-heat the oven to 375 degrees and bake for approximately 30 minutes until golden. You may have to place the pie under the broiler to achieve a crispy top.

*If you have leftover chicken, you can omit the first step and use the pre-cooked chicken.

Serves

Makes 1 large pie

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Filed Under: Uncategorized

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Reader Interactions

Comments

  1. Valerie says

    September 26, 2009 at 9:00 am

    Thank you!

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About Alison J. Bermack

It all began when I was a child cooking with my dad, the kitchen a magnet for cooking and camaraderie, a refuge from adolescence. I spent countless hours chopping, sautéing and simmering my way through childhood. And now, with three kids of my own, I’m still chopping, but this time through their childhood and often with friends.

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