Chicken Mushroom Pot Pie


Impossibly Easy Chicken Mushroom Pot Pie. It's loaded with chicken and vegetables in a creamy sauce. A flaky puff pastry crust surrenders to a warm veggie-and-chicken mixture infused with a savory sauce. Chicken pot pie is a perfect winter meal, but frozen versions are usually loaded with sodium and preservatives. Pot pies been my favorite for many years.


Ingredients:
  • 2-3 large chicken breasts or any chicken meat, cooked
  • 2 tbsp butter
  • 2 carrots, quartered
  • 1 small onion, diced
  • 2 leeks, white parts only, sliced 
  • 3 tsp of Chicken BTB or 4 cups of chicken broth
  • 3 tbsp cornstarch thinned with 3 tbsp  water
  • 8 oz mushrooms, sliced
  • 1 tsp lemon zest
  • ¾ cup of frozen peas
  • 1 cup heavy cream
  • ¼ tsp pepper
  • 1 tbsp dry or ¼ cup  fresh flat leaf parsley chopped
  • 1 bay leaf
  • Salt to taste
  • Coriander to taste
  • 1-2 sheets of puffed pastry (to fit over your bowls. Allow a generous border to seal over sides)
  • 1 egg for brushing the top of puff pastry 


Directions:

Recipe adapted and modified  from Entertaining With Beth.

Preheat oven to 400 F.
Slice and saute mushrooms in oil until ready. Add salt pepper and coriander.

I had a whole roasted chicken so I used it for this recipe. cut chicken into small squares.
In a large Dutch oven or soup pot melt butter, add onion, carrots cook for 5 min. (I had onion already cooked before)
Add leeks and cook until soft. 
Add chicken, mushrooms and BTB Chicken base with 4 cups of water or 4 cups of chicken broth. At this point add green peas  (My family don't like em, so I skipped it). Add bay leaf. Let it simmer for a few min.
Add lemon zest.
 Add parsley.
Add heavy whipping cream. 
Mix corn starch with water and pour in to the pot while stirring. Boil for 2 min. Turn off the stove. 
Pour into oven safe med sized dishes. It will make 5-6 portions.
Cut pastry puff into squares  to fit over the ramekins. Cover them and brush egg on top.
Bake 15-20 min until pastry puff will look golden brown. Cool down em before serving.
Enjoy. 

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