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Chicken Pot Pie Recipe

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This recipe for Chicken Pot Pie is from Hannah and Benjamin's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups cooked chicken breasts chopped
2 cloves garlic finely diced
1 medium onion diced
3 carrots peeled and diced
2 celery stalks chopped
½ cup frozen corn
2 large russet potatoes diced (or 3 medium)
4 cups chicken broth
½ cup heavy cream
⅓ cup butter
⅔ cup flour
2 teaspoons fresh thyme
1 teaspoon fresh rosemary
Salt
Pepper
1 pkg refrigerated pie crust
1 egg white
Directions:
Directions:
Melt butter in a large skillet or pot on medium heat, add onions, carrots, celery and garlic. Cook until they start to soften about 3 minutes.

Add flour and whisk until combined and cook another minute. Add chicken broth and whisk until combined.

Add the potatoes and bring to a low boil, reduce heat and simmer 7-8 minutes to soften potatoes. Add chicken, corn, rosemary, thyme, salt and pepper and cream. Simmer for another 5-6 minutes until it becomes thick and bubbly.

Remove from heat and let cool, the sauce will thicken. If you are freezing the pot pies bring the mixture to room temperature before filling the pies.

Preheat oven to 400 degrees.

Whisk egg white with 1 tablespoon water brush over top of crust. Bake for 30-35 minutes or until crust is golden brown.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
hour

 

 

 

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