Chicken Pot Pie - Janet's Way

Name: Chicken Pot Pie - Janet's Way
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 45 min
Yield: 6
Ingredients: 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(es) red pepper flakes; salt & pepper to taste

By janet vinson
@chefjlv

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!!

Rating:

★★★★★ 2 votes5

Comments:

2 Comments

Serves:

Prep:

1 Hr

Cook:

45 Min

Ingredients

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(es)

red pepper flakes
·

salt & pepper to taste
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How to Make Chicken Pot Pie - Janet's Way

Step-by-Step

In boiling salted water, add potatoes and carrots and cook till tender., drain and set aside
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
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)
Add peas and broccoli, then add potatoe mixture. Add cut up chicken and season with salt & pepper. Remove from heat
Roll out one of pie crusts to fit a 10" ungreased deep dish pan.
With brush, brush sides bottom & sides of crust with some of the egg wash, (this will avoid a soggy crust)
Fill with cream chicken mixture.
Roll out second crust to fit over mixture. Seal and crimp edges.
Make slits on top and brush with remaining egg wash.
Bake at 350 for 45 minutes or till golden brown
Let sit at least 5-10 minutes to settle.
Optional: You can add, chopped red or green pepper, celery, shallots, etc of you choice