Hearty Chicken Pot Pie

by Saqib
Tags: Entree

Description

Original Recipe Source: Easty to Bake, Easy to Make
Author: Tiffany McCrum
Description:
A hearty, homemade chicken pot pie. This took WAY longer to make than what it says on the recipe card but it was definitely well worth it!

For a simple variation of this American classic, you can substitute ham, turkey or steak for the chicken in this recipe.

Helpful Hint: You can double this recipe and freeze 1 pie, wrapped well, for a quick and easy dinner later in the month.

Ingredients

1 can (10 3/4 ounces) condensed chicken broth

1 1/3 cups water, divided

4 medium carrots, thinly sliced (about 1 1/2 cups)

3 medium red potatoes, scrubbed and diced (about 1 1/2 cups)

2 tablespoons olive oil

2 cups quartered medium mushrooms

1 medium onion, coarsely chopped

1 cup frozen peas

1/3 cup all-purpose flour

2 refrigerated unbaked piecrusts (9-inch), thawed*

2 1/2 cups chopped cooked chicken

*Use 1 refrigerated unbaked piecrust that is already pre-shaped for the base, then use 1 refrigerated unbaked piecrust that comes in the box that rolls out for the top

Preparation

1. Combine broth, 1 cup water, carrots and potatoes in a medium saucepan. Bring to a boil; reduce heat and simmer over low heat for 10 minutes.

2. Preheat oven to 425°F. Heat oil in a large skillet over medium heat. Add mushrooms and onion; saute until softened, about 5 minutes. Stir in broth mixture and peas. Whisk remaining 1/3 cup water into the flour until smooth; stir into vegetable mixture. Increase heat to medium-high; bring to a boil.

3. Take the pre-shaped piecrust, well thawed, and carefully transfer it from it's bottom to a 2-quart, 9-inch, shallow pie dish. Spread out the other piecrust on floured surface. Measure and roll, if necessary, to fit 1-inch larger than top of the baking dish. Stir chicken into vegetable mixture and transfer to the baking dish. Place the top piecrust over filling; trim and flute edge. Cut a scalloped shape round from center with a cookie cutter.

4. Bake until filling is bubbly and crust is browned, 20 - 30 minutes.

 

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Created
12/31/2017 5:48:05 AM
Modified
12/31/2017 5:48:05 AM


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