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chicken pot pie - janet's way

(2)
chefjlv avatar
Recipe by
janet vinson
@chefjlv
Stratford, CT

Never made a pot pie before, so internet search I went, pulled off 5 award winning recipes, picked a little for this one, a little from that one and whala, got Janet's version and it was a hit!!

(2)
yield 6 serving(s)
prep time 1 Hr
cook time 45 Min

Ingredients For chicken pot pie - janet's way

  • 1
    whole chicken rotessire or 2-3 cups left over chicken cut up
  • 1
    large potatoe, cut into small cubes
  • 1 c
    frozen small peas
  • 1 c
    carrots, cut into small cubes
  • 1
    large onion, chopped
  • 2 clove
    garlic chopped
  • 4-6 oz
    freshed sliced mushrooms, cubed
  • 1 c
    chopped broccoli
  • 1 pkg
    refrigerated pie crusts
  • 2/3 c
    flour
  • 1/3 c
    dry white wine
  • 1 pt
    heavy cream or whipping creame
  • 1 pt
    half n half
  • 1/3 c
    butter
  • 2 Tbsp
    butter
  • 1/4 c
    chicken stock
  • 1
    egg white wash
  • 1 tsp
    dried sage
  • 1 tsp
    paprika
  • 1 dash
    red pepper flakes
  • salt & pepper to taste

How To Make chicken pot pie - janet's way

  • 1
    In boiling salted water, add potatoes and carrots and cook till tender., drain and set aside
  • 2
    In frying pan, melt 2 tbsp butter and add onion, garlic and mushrooms till tender. Season with dried sage, paprika, salt & pepper and pepper flakes. Set aside
  • 3
    In 4-5 quart stock pot, melt 1/3 cup butter. WHisk in slowly the flour (over medium high heat) till pasty like peanut butter but not like brown roux. Add cream and half n half slowly till thickened. Add wine and stock. (If too thick, add more half n half, but not to make soupy - should be thick)
  • 4
    Add peas and broccoli, then add potatoe mixture. Add cut up chicken and season with salt & pepper. Remove from heat
  • 5
    Roll out one of pie crusts to fit a 10" ungreased deep dish pan.
  • 6
    With brush, brush sides bottom & sides of crust with some of the egg wash, (this will avoid a soggy crust)
  • 7
    Fill with cream chicken mixture.
  • 8
    Roll out second crust to fit over mixture. Seal and crimp edges.
  • 9
    Make slits on top and brush with remaining egg wash.
  • 10
    Bake at 350 for 45 minutes or till golden brown
  • 11
    Let sit at least 5-10 minutes to settle.
  • 12
    Optional: You can add, chopped red or green pepper, celery, shallots, etc of you choice
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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