Classic Chicken Pot Pie Recipe
Chicken Tenderloin • Roasted Mushroom • Peas • Grilled Corn • Charred Peppers • Roasted Carrot • Thyme • Sherry • Cream • Flaky Pie Crust
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Chicken
Cook the chicken tenderloin in a skillet over medium heat until fully cooked, about 6-8 minutes. Remove and let cool before dicing into bite-sized pieces.
- 2
Sauté the Vegetables
In the same skillet, add the sliced mushrooms, charred red bell pepper, and roasted carrots. Sauté for 5 minutes until softened.
- 3
Combine Ingredients
Add the diced chicken, peas, grilled corn, thyme, salt, and black pepper to the skillet. Stir to combine.
- 4
Make the Sauce
Pour in the dry sherry and heavy cream. Stir and let simmer for about 5 minutes until the mixture thickens slightly. Remove from heat.
- 5
Assemble the Pie
Preheat the oven to 400°F (200°C). Pour the filling into a pie dish and cover with the flaky pie crust. Cut slits in the top for steam to escape.
- 6
Bake
Bake in the preheated oven for 30-35 minutes or until the crust is golden brown.
- 7
Serve
Remove from the oven and let cool for a few minutes before slicing and serving.
