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
Cook the Chicken
In a pot, boil the chicken breast in water until fully cooked, about 15-20 minutes. Remove, shred, and set aside.
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.
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.
Combine with Chicken
Add the shredded chicken to the sauce mixture and stir until well combined.
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.
Bake
Bake in a preheated oven at 400°F (200°C) for 30-35 minutes or until the crust is golden brown.
Cool and Serve
Let the pot pie cool for about 10 minutes before serving.