Recipe

Comfort Chicken Pot Pie Recipe

Add Step-by-Step Photos	Iwannabachef / All my dishes 7 months, 1 week ago A great comfort food for anyone!! I've ordered this a lot or bought store bought pot pies but they never have enough chicken, I've solved that here!! Enjoy! :) Prep:90m Cook:70m Servings:4	Iwannabache
	pot pie comfort delicious savory chicken

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quaziefly

grumpybake

Ingredients

***Simple Pie Crust***

2 cups of All-Purpose Flour

1/2 cup Veg. Oil

1/4 cup of 2% Milk

1 Tbsp Salt

***Pot Pie Filling***

4 large Boneless, Skinless Chicken Breasts

2 tbsp Extra Virgin Olive Oil

2 tbsp Butter

1 ½ tbsp of Seasoning (I use Morton’s Nature’s Season)

4 cups of Chicken Stock

1 Chicken Bouillon Cube

1 large Yellow Onion, diced

I medium Shallot, diced

¾ cup of All-Purpose Flour

¼ cup of Heavy Cream

4 or 5 large Carrots, chopped in big chunks

1 bunch of Broccoli

2 cups of Frozen Veggies (Peas, Corn Medley sort)

4 stalks of Celery, diced

2 cups of Fingerling Potatoes, halved

Kosher Salt

Freshly Ground Peppercorn

½ cup Fresh Italian Flat Parley, chopped

1 egg, whisked for egg wash

Directions

Preheat Oven to 350 degrees F

Cut potatoes and carrots and boil in large pot of water until slightly tender.

Mix all ingredients for pie crust together, will be crumbly... Place ball of dough and refrigerate while making the filling.

Season Chicken Breast with Kosher Salt, Pepper and Seasoning of your choice, pan fry in olive oil and butter until cooked all the way through. Remove from pan and cover with foil, set aside.

In large Dutch Oven, sauté onions and shallots on medium heat for 10 to 15 minutes until translucent.

Add flour and cook over low heat, stir constantly, for about two minutes.

Add Chicken Stock, simmer for a minute or two, and keep stirring until thick.

Add all the potatoes, carrots and all other veggies, salt and pepper, fresh parsley and heavy cream, stir well

Shred Chicken and stir into mixture, remove from heat

Take dough out of fridge, flour and roll out

In four oven safe ceramic bowls, brush egg wash on rim of each both.

Place rolled dough inside bowl and lapping over edges

Fill each bowl heartily with filling

Cover each with another rolled out piece of dough

Crimp dough around the bowl, cut two small holes on top and brush with egg wash, liberally

Sprinkle Salt over top

Place all four bowls on baking sheet and bake in pre-heated oven for 45 to 60 minutes until golden brown.

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Comments

quaziefly 7 months, 1 week ago said:
Beautiful Presentation! Five+ !

grumpybaker 7 months, 1 week ago said:
You beat me! I'm going to add my pot pie recipe this evening after I make it, and take a photo. I really like your simple pie crust idea though sounds great! I always just use egg washed puff pastry on mine. Your mix of many veggies sound delicious and it's a new twist to the traditional chicken pot pie. I will have to give your recipe a try sometime.

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