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Chicken Pot Pie Recipe

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This recipe for Chicken Pot Pie is from The Olson Family 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:  
2 tbsp unsalted butter
1 medium onion, chopped
4 medium carrots, sliced into 1 inch think coins
2 ribs celery, sliced
2 garlic cloves, finely chopped
1/2 tsp. salt
1/2 teaspoon freshly ground pepper
2 tbsp all-purpose flour
3 tbsp heavy cream
2 cups chicken broth
4 cups shredded cooked chicken
1 cup frozen peas
1 1/2 T chopped fresh dill
1 (9-inch) store-bought piecrust such as Pillsbury
1 egg, beaten
Directions:
Directions:
Preheat oven to 400˚ F. Heat butter in a 12-inch cast-iron skillet over medium heat. Add onion, carrots, celery, and garlic and cook until carrots begin to soften, about 6 minutes. Season with salt and pepper.
Reduce heat to medium-low and stir in flour. Cook for 1 minute. Stir in heavy cream and broth, using a whisk until combined. Stir in chicken, peas, and dill and bring to a boil. Remove from heat.
Gently roll out store-bought pie crust until it reaches 12 inches in diameter. Place dough atop chicken mixture and brush with egg; cut vents in pastry. Transfer skillet to oven; bake until crust is browned and flaky, about 35 min.

 

 

 

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