This Classic Chicken Pot Pie recipe is a delicious Hearty Meal, great for a cold winter day!
- 1 ready made pie crust ( I like pillsbury)
- 1 14 oz can of peas & carrots
- 7 oz of canned corn
- 1/2 cup of chopped yellow onion
-1/2 cup of chopped fresh mushrooms
-1/4 cup of butter
- 1 tbsp olive oil
- 1/3 cup flour
- 1/2 tsp of sea salt
-1/4 tsp pepper
-1/2 tsp thyme
- 1/2 tsp dill
-1/2 tsp sage
- 2 cups chicken broth
- 3/4 cups of milk
- 3 cups of cubed, sauted chicken breast
- 1/4 cup chopped fresh parsley
- 1/2 cup chopped pimientos
NOTE: Place one of the pie crusts into the bottom of a casserole or pie dish & set aside with the 2nd pie crust.
1- In a pan, saute the onions & mushrooms in butter until soft.
2- Stir in the flour, salt, pepper, thyme, dill & sage.
3- At the same time add in the chicken broth & milk & cook while stirring until mixture thickens & bubbles.
4- Mix in the peas & carrots
5- Add in the chicken, parsley & pimiento & stir until thick & bubbly.
6- Pour the mixture into the pie crust.
7- Place the 2nd pie crust over the mixture & roll pinch the the top & bottom edges of the crusts together around the entire pie until sealed.
8- Poke 2 or 3 fork holes or slits into the top of the pie & bake at 450 degrees for about 15 minutes or until the top of the pie is golden brown.
You are now the proud owner of a home made, Classic Chicken Pot Pie!
Pair with a Smoke Eater Pinot Grigio & Enjoy!
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