Posted by: literallydelicious | January 10, 2011

Chicken Pot Pie

I think chicken pot pie was God’s primary reason for creating chickens. Well, that plus really good fried chicken. (You’ll probably never see a fried chicken recipe here because I’ve just never had enough luck to make it worth the mess.)

But pot pie has all the good stuff: butter, cream, onions, mushroom, carrots. And it’s perfect for a cold winter night. Yumm!

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CHICKEN POT PIE

4 cups cubed cooked chicken

1-2 tablespoons butter

1 pound mushrooms, sliced

1/4 cup dry white wine or chicken broth

1 small can diced carrots and peas

1 1/2 cups heavy whipping cream

2 tablespoons flour

paprika, salt and pepper to taste

3/4 cup chicken broth

1 prepared pie crust

1 egg, lightly beaten

1. Preheat oven to 400 degrees. Place chicken in a 2-quart casserole.

2. In a skillet, melt butter over medium-high heat. Add mushrooms and onions and saute until browned and most of their liquid has evaporated. Add the wine or broth; cook until almost evaporated. Add mushroom mixture to chicken.

3. Add carrots and peas to chicken/mushroom mixture.

4. In a medium sauce pan, whisk together cream, flour and spices. Cook over low heat until thickened, stirring occasionally. Stir in broth and pour over chicken mixture.

5. Cover cassrole with crust; trim edges. Brush with beaten egg. Bake 25-30 minutes or until crust is nicely browned.

6. Let set 5-10 minutes before serving.

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Responses

  1. OH MY GOSH…that looks delicious!
    If I bring the ingredients. . . just saying

    • It’s such great comfort food! And cold-weather food. And feeling-cranky food. I could eat it every week.


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