chicken pot pie

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

25 Pinches 6 Photos

Jennifer R

Portland, OR

Updated on Oct 17, 2014

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: http://www.justapinch.com/recipes/main-course/beef/steak-and-potato-pasties.html?p=26

Rate

prep time 45 Min

cook time 1 Hr 15 Min

method Bake

yield 4-6 serving(s)

Ingredients

4 tablespoons butter, divided in half
1 - onion, diced
5-6 - cremini mushrooms, sliced
2 tablespoons flour
2 1/2 cups chicken broth
2 teaspoons fresh oregano, chopped
1 teaspoon fresh sage, chopped
1 teaspoon fresh thyme leaves
1/4 cup graated parmesan cheese
3 stalks celery, diced
1 - carrot, diced
1 cup frozen corn
10-12 - fresh green beans, cut in bite-size pieces
2 medium red potatoes, diced
2 cups cooked chicken, diced
- pie crust

How To Make chicken pot pie

Step 1

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.

Step 2

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.
Step 3

Peel, dice, chop and measure all vegetables into bite-sized pieces. Dice chicken. Add sauteed mushrooms and onions.
Step 4

Pour vegetables into sauce and stir to coat.
Step 5

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.
Step 6

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.
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!

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