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Easy Weeknight Chicken Pot Pie

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Source: Chelsea - Victae.com


Serves
6
Prep
15 Minutes
Cook
40 Minutes

The thing I love about pot pies is that they are a comforting classic that acts as a vehicle for adding more vegetables to your diet!  Plus, you skip the cream by creating a thick rue, producing a creamy and think filling without extra fat.   To reduce the saturated fat further, replace the butter with olive oil.


Ingredients


4 tablespoons butter


½ cup carrots, chopped or shredded (chef’s choice!)


½ cup mushrooms, roughly chopped


8 ounces frozen peas


1 sprig fresh rosemary, finely diced


4 tablespoons flour


1/3 cup white wine


1/3 cup milk


2 cups chicken or vegetable broth


½ teaspoon cracked black pepper


2-3 dashes cayenne pepper


2 cups pulled rotisserie chicken


1 frozen pie crust, thawed


 


1 egg


Directions


Preheat oven to 425° F.


Melt butter in a large skillet over medium heat.  Add carrots, peas, mushrooms, and rosemary.  Sauté for 5 minutes.


Add flour to mixture and stir until flour is cooked, about 1 minute.  Deglaze pan with wine, then add milk and broth.  Stir and simmer for 5-10 minutes until thickened. 


Add chicken, pepper, and cayenne.  Using a spoon, taste mixture and season as necessary.


Pour mixture into a 9-inch pie plate, and cover with pie crust.  Beat egg and brush a thin layer over the crust to create the signature tan, flaky crust.


Cut 3 vents into the crust and bake for 35-45 minutes until golden brown.


Remove from oven and let pot pie rest for 10 minutes.


 


Slice and serve hot, then enjoy!


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