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Video: How Tuesday #27

Chicken Pot Pie

Yields1 Serving

 

 2 Boneless Skinless Chicken Breasts
 2 tbsp All Purpose Flour
 ½ cup Yellow Onion (diced)
 ½ cup Green Peas
 1 tbsp Diced Garlic
 ½ cup Corn
 2 cups Chicken Broth
 1 tbsp Heavy Cream
 2 tbsp Butter
 1 Puff or Pie Pastry
 Salt & Pepper

1

In a heavy dutch oven, heat 1 tbsp of the butter over medium heat.

2

Salt and pepper chicken breasts and saute until done through, about 8 minutes per side.

3

Remove to a tray and cover.

4

Add remaining butter to pot and saute onion for 3 minutes.

5

Add carrot, garlic and cook for 3-5 minutes.

6

Add flour and cook for another 5 minutes constantly stirring.

7

Warm chicken stock in a pot or in the microwave and add gradually to the pot, stirring constantly.

8

Add stock until desired thickness is achieved.

9

Add peas and cream and stir.

10

Cook for 5 minutes.

11

Place in individual greased ramekins or casserole dish.

12

Pour in pot pie ingredients and cover with desired pastry top.

13

Bake at 425 for 30 – 40 minutes or until crust is golden brown.

14

Let cool and eat it up!!!

Ingredients

 2 Boneless Skinless Chicken Breasts
 2 tbsp All Purpose Flour
 ½ cup Yellow Onion (diced)
 ½ cup Green Peas
 1 tbsp Diced Garlic
 ½ cup Corn
 2 cups Chicken Broth
 1 tbsp Heavy Cream
 2 tbsp Butter
 1 Puff or Pie Pastry
 Salt & Pepper

Directions

1

In a heavy dutch oven, heat 1 tbsp of the butter over medium heat.

2

Salt and pepper chicken breasts and saute until done through, about 8 minutes per side.

3

Remove to a tray and cover.

4

Add remaining butter to pot and saute onion for 3 minutes.

5

Add carrot, garlic and cook for 3-5 minutes.

6

Add flour and cook for another 5 minutes constantly stirring.

7

Warm chicken stock in a pot or in the microwave and add gradually to the pot, stirring constantly.

8

Add stock until desired thickness is achieved.

9

Add peas and cream and stir.

10

Cook for 5 minutes.

11

Place in individual greased ramekins or casserole dish.

12

Pour in pot pie ingredients and cover with desired pastry top.

13

Bake at 425 for 30 – 40 minutes or until crust is golden brown.

14

Let cool and eat it up!!!

Chicken Pot Pie
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