Mom’s chicken pot pie

 
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This recipe is very special to me because it is the first thing me and my mom cooked together for my boyfriend. She made these a lot growing up (no wonder I always crave comfort food) Im so happy to share her recipe with you guys! The perfect dish for winter and so easy to prepare. To be honest I do not want this to be one of those blogs where I go on for paragraphs about the history of pot pies so here is the recipe, hope you love it! Please tag me on instagram if you make it.

XO

Chicken pot pie

Ingredients:

  • 4 tbs unsalted butter

  • Boneless chicken breast 

  • 1 cup sliced carrots

  • 1/2 cup celery

  • 1/2 cup chopped onion

  • 3 minced garlic cloves 

  • 1 tsp dried thyme leaves 

  • 1 tsp dried oregano leaves

  • 1/4 cup flour

  • 1/2 cup heavy whipping cream

  • 1 ¼ cup chicken broth

  • 2 tbs minced parsley

  • 1/2 cup frozen peas

Directions:

  1. Preheat oven to 425

  2. Add 4tbs of butter to a large skillet and melt over medium heat. Once butter is melted add diced chicken breast, carrots, onion, garlic, celery, Celtic salt, and pepper. Cook for about 10 minutes stirring occasionally.

  3. Add flour and stir, slowly stir in the heavy whipping cream, and chicken broth. Cook until thick for 2-5 minutes. 

  4. Turn off heat, add parsley, and frozen peas. Let cool for about 2 minutes before adding to the pie. 

  5. Place one pre-made pie crust into your pie plate, then add the filling. Top with the other pie crust along with any designs, I like to grab an additional pie crust and cut out hearts to add on top. Cut 3-4 slits on the pie crust to let heat escape. Apply egg wash to the top of the pie crust and place in the oven at 425 for 30 minutes on the bottom rack.

  6. Let cool for 10 minutes and enjoy!

 
 
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