CHICKEN POT PIE

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Chicken Pot Pie image

I found this recipe on the internet and did a little tweaking to make it just right. For ease of preparation and to save time I use Pillsbury's ready-made pie crusts. Also, feel free to substitute dark meat. DH likes boneless skinless thighs so I use that more than breasts. I just make sure to remove the fat before baking. Also, if you are not a fan of Tarragon don't put it. This is so versatile you can use seasonings of your choice.

Provided by Luby Luby Luby

Categories     Savory Pies

Time 4h

Yield 4 serving(s)

Number Of Ingredients 22

2 lbs boneless skinless chicken breasts, seasoned to taste
1 cup heavy whipping cream
3 large carrots, peeled and sliced very thin
4 small red potatoes, peeled and cut into 1/2-inch cubes
2 stalks celery, diced
10 large button mushrooms, sliced thin
9 tablespoons butter, divided
1 large yellow onion, diced
1 cup frozen green pea
5 tablespoons flour
1 1/4 cups chicken broth
1/4 cup dry white wine
1/2 teaspoon dried tarragon
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon white pepper
1/2 teaspoon granulated garlic
1/8 teaspoon ground cayenne pepper
1 egg
1 teaspoon water
1 (9 inch) double crust pie crusts

Steps:

  • Preheat oven to 350°F.
  • Place the chicken in a 9x13-inch baking dish in a single layer.
  • Pour the cream over the chicken and bake for 30 minutes.
  • Remove the chicken from the cream, reserving cream for the sauce.
  • Let chicken cool and dice into 1-inch pieces and set aside.
  • Place potatoes and carrots in large saucepan and cover with cold water.
  • Bring water to a boil and cook for 10 minutes.
  • Remove from heat, drain off water and set aside.
  • In large skillet melt 4 tbsp butter over medium heat.
  • Add sliced mushrooms and cook until tender, approximately 30 minutes and set aside.
  • In dutch oven melt remaining 5 tbsp butter and sauté onions and celery until transparent, approximately 30 minutes.
  • Sprinkle the flour over onion/celery mixture and sauté, stirring constantly for 5 minutes but do not brown.
  • Slowly add the white wine and chicken broth and simmer for approximately 5 minutes.
  • Add reserved cream and all remaining seasonings and simmer gently for approximately 5 minutes.
  • Add sautéed mushrooms, frozen peas, diced chicken and all remaining seasonings, mixing well.
  • Gently fold in potatoes and carrots.
  • Place crust in 9-inch pie plate.
  • Add chicken filling.
  • Top with remaining pie crust, folding under edges and crimping as desired.
  • Cut 4 slits in top crust.
  • Mix egg and water and gently brush over top crust.
  • Bake in preheated 425°F oven for 30-35 minutes or until golden brown.

Nutrition Facts : Calories 1444.5, Fat 84.5, SaturatedFat 39.3, Cholesterol 334.7, Sodium 1788.7, Carbohydrate 97.1, Fiber 9.5, Sugar 9.8, Protein 71.8

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