prep time
cook time
30 Min
method
Bake
yield
12 serving(s)
Ingredients
- 6 chicken thighs cut into bite size pieces
- 3 large large red potatoes cut into small pieces
- 2 large carrots
- 1 bag frozen broccoli, red & yellow pepper mix (heb)
- 1/2 stick butter
- 1/2 flour for the roux
- 1-1.5 cups heavy whipping cream
- 1 cup milk
- 2 tablespoons chicken bouillon paste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- fresh ground black pepper
How To Make chicken pot pie
-
Step 1Make the roux with the butter, chicken bouillon paste (don't use cheap paste) and flour and cook until well combined. Slowly add milk, constantly stirring until it begins to thicken. Add seasonings and check the flavor often. Add more bouillon if needed. You want a rich chicken flavor. Add the chicken and the raw vegetables and cover and cook until fork tender (about 20 minutes). Add thawed broccoli blend and remove from heat. The mixture should be of gravy consistency but not too thick as it will be absorbed in the crust I'd say a little bit runny.
-
Step 2Line 2 pie pans with the pie crusts. Fill the pan to the top with chicken mixture. Cover the top with a pie crust and fold over all the way around pinching the crusts together. Use a fork to poke a few holes in the top and brush on egg/water and cover the entire surface. This turns a golden brown when done.
-
Step 3Bake at 350 for about 35-45 minutes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes