My family and I love pot pie. The only problem is, when we buy them in the freezer section at the local market the vegetables are almost raw. I hate that. While I don’t want them mushy either, I would like them cooked. I spent a week developing my own version of a Chicken Pot Pie and it turned out simply delicious!
Simply start with 4 boneless skinless chicken breast. Cube and toss in a dutch oven. I put a little bit of EVVO (extra virgin olive oil) in the bottom of my dutch oven to keep the chicken from sticking to the bottom. Add 1 tablespoon of powdered garlic, 1 tablespoon of onion powder, 1 teaspoon of salt, 1 teaspoon of pepper and a dash of red pepper flakes for a bit of heat. .
Let cook for about 5-7 minutes and then added the diced onion. Continue to cook until the chicken is done.
Once your chicken is fully cooked add in the vegetables. I used 6 large carrots which I thinly sliced. 3 large potatoes pealed, 6 celery sticks chopped.
After the vegetables have cooked, stir in 3 tablespoons of flour and cook an additional 5 minutes, resolving the flour. Pour in 4 cups of chicken stock and cook for about 35 minutes. Sir occasionally.
You now have a thicker base and are ready to pour into the cooked pie shell.
While it may look a little runny in the pie shell, it will thicken up in the oven, therefore avoid adding additional flour or other thickeners.
Using the last pie shell, cover the top of the pot pie completely. Cut small hols in the crust to allow the crust to expand.Brush with egg yolks or butter which will help it turn a nice golden brown.
Cook @ 350 degrees for about 10 minutes or until the crust is a nice golden brown.
It turned out delicious and it was so easy to make. Enjoy…
- 4 boneless skinless chicken breast cubed
- 1 tablespoon of powdered garlic
- 1 tablespoon of onion powder
- 1 teaspoon of salt
- 1 teaspoon of pepper
- Dash of red pepper flakes (optional)
- 1 medium diced onion
- 6 large carrots thinly sliced
- 3 large potatoes pealed
- 6 celery sticks chopped
- 3 tablespoons of flour
- 4 cups of chicken stock
- Simply start with 4 boneless skinless chicken breast. Cube and toss in a dutch oven. I put a little bit of EVVO (extra virgin olive oil) in the bottom of my dutch oven to keep the chicken from sticking to the bottom. Add 1 tablespoon of powdered garlic, 1 tablespoon of onion powder, 1 teaspoon of salt, 1 teaspoon of pepper and a dash of red pepper flakes for a bit of heat.
- Let cook for about 5-7 minutes and then added the diced onion. Continue to cook until the chicken is done.
- Once your chicken is fully cooked add in the vegetables. I used 6 large carrots which I thinly sliced. 3 large potatoes pealed, 6 celery sticks chopped.
- After the vegetables have cooked, stir in 3 tablespoons of flour and cook an additional 5 minutes, resolving the flour. Pour in 4 cups of chicken stock and cook for about 35 minutes. Sir occasionally.
- You now have a thicker base and are ready to pour into the cooked pie shell.
- While it may look a little runny in the pie shell, it will thicken up in the oven, therefore avoid adding additional flour or other thickeners.
- Using the last pie shell, cover the top of the pot pie completely. Cut small hols in the crust to allow the crust to expand.Brush with egg yolks or butter which will help it turn a nice golden brown.
- Cook @ 350 degrees for about 10 minutes or until the crust is a nice golden brown.
