Chicken Pot Pie Recipe
Tender Breast of Chicken in a Rich Cream Stock with Green Beans, Shitake Mushrooms, Carrots, Celery and Onions. Topped with a flaky crust.
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Ingredients
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Filling
Method
Preparation
- 1
Cook the Chicken
In a pot, boil the chicken breast in water until fully cooked, about 15-20 minutes. Remove, shred, and set aside.
- 2
Sauté Vegetables
In a large skillet, melt butter over medium heat. Add chopped onions, carrots, celery, and green beans. Sauté for about 5-7 minutes, until softened.
- 3
- 4
Make the Sauce
Sprinkle flour over the vegetables and stir to combine. Gradually add chicken broth, stirring constantly until the mixture thickens. Stir in heavy cream, salt, pepper, and thyme.
- 5
Combine with Chicken
Add the shredded chicken to the sauce mixture and stir until well combined.
- 6
Assemble the Pie
Pour the chicken and vegetable mixture into a pie crust. Cover with the second pie crust, sealing the edges. Cut slits in the top crust for steam to escape.
- 7
Bake
Bake in a preheated oven at 400°F (200°C) for 30-35 minutes or until the crust is golden brown.
- 8
Cool and Serve
Let the pot pie cool for about 10 minutes before serving.