Chicken Pot Pie

Name: Chicken Pot Pie
Prep time: 45 min
Cook time: 1 h 15 min
Total time: 2 h
Yield: 4-6
Cuisine: American
Ingredients: 4 Tbsp butter, divided in half; 1 onion, diced; 5-6 cremini mushrooms, sliced; 2 Tbsp flour; 2 1/2 c chicken broth; 2 tsp fresh oregano, chopped; 1 tsp fresh sage, chopped; 1 tsp fresh thyme leaves; 1/4 c graated parmesan cheese; 3 stalk(s) celery, diced; 1 carrot, diced; 1 c frozen corn; 10-12 fresh green beans, cut in bite-size pieces; 2 medium red potatoes, diced; 2 c cooked chicken, diced; pie crust

By Jennifer H
@Kinepeli

While I'm sad to see the warm days of summer come to an end, there's cause for celebration with hearty meals like chicken pot pie! Now there's something to get excited about after raking leaves and putting up with the chilly days! One of the best features of a casserole like this is that contents can be altered to what you have on hand. No green beans? Use peas. Don't like carrots? Leave them out. Use refrigerated pie dough, your own favorite recipe, or mine that is detailed on this recipe for pasties:

Rating:

☆☆☆☆☆ 0 votes0

Comments:

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Serves:

4-6

Prep:

45 Min

Cook:

1 Hr 15 Min

Method:

Bake

Ingredients

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4 Tbsp

butter, divided in half
1

onion, diced
5-6

cremini mushrooms, sliced
2 Tbsp

flour
2 1/2 c

chicken broth
2 tsp

fresh oregano, chopped
1 tsp

fresh sage, chopped
1 tsp

fresh thyme leaves
1/4 c

graated parmesan cheese
3 stalk(s)

celery, diced
1

carrot, diced
1 c

frozen corn
10-12

fresh green beans, cut in bite-size pieces
2 medium

red potatoes, diced
2 c

cooked chicken, diced
·

pie crust

How to Make Chicken Pot Pie

Step-by-Step

Melt 2 T butter in a large saucepan over medium heat. Add diced onions and saute until soft. Add the mushrooms and saute another 5 minutes. Remove from pan and set aside.
Melt remaining 2 T butter in the same saucepan. Add flour and whisk until incorporated. Cook for about 5 minutes or until flour darkens slightly. Slowly add chicken broth, whisking constantly, until smooth. Add oregano, sage and thyme. Cook until thickened. Whisk in parmesan and remove from heat.
Peel, dice, chop and measure all vegetables into bite-sized pieces. Dice chicken. Add sauteed mushrooms and onions.
Pour vegetables into sauce and stir to coat.
Prepare pie crust. Pour chicken/vegetable mixture into crust. Cover with the second crust and crimp the edges. Slit the crust several times on top to release steam.
Bake 1 hour to 1 hour 15 minutes or until crust is golden brown. I chose to make individual servings, but this is also simple to place in one pie pan.