Tender Breast of Chicken in a Rich Cream Stock with Green Beans, Shitake Mushrooms, Carrots, Celery and Onions. Topped with a flaky crust.

In a pot, boil the chicken breast in water until fully cooked, about 15-20 minutes. Remove, shred, and set aside.

Cook the Chicken

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.

Sauté Vegetables

Add shiitake mushrooms to the skillet and cook for another 3-4 minutes.

Add Mushrooms

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.

Make the Sauce

Add the shredded chicken to the sauce mixture and stir until well combined.

Combine with Chicken

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.

Assemble the Pie

Bake in a preheated oven at 400°F (200°C) for 30-35 minutes or until the crust is golden brown.

Bake

Let the pot pie cool for about 10 minutes before serving.

chicken pot pie

Recipe information

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