Chicken Pot Pie
- Ready In:
- 2hrs
- Ingredients:
- 22
- Yields:
-
1 Pie
- Serves:
- 4
ingredients
-
Rosted Chicken
- 1 large chicken breast
- 78.78 ml fresh lemon rind
- rosemary
- sage
- thyme
- parsley
- oregano
-
Marinade
- 59.14 ml Dijon mustard
- 29.58 ml soy sauce
- 29.58 ml lemon juice
-
Filling
- 14.79 ml olive oil
- 14.79 ml butter
- 1 medium onion
- 59.14 ml flour
- 473.18 ml chicken stock
- 118.29 ml frozen lima beans
- 2 potatoes
- 2.46 ml salt
-
Crust
- 473.18 ml flour
- 4.92 ml salt
- 157.80 ml butter
- 147.89 ml cold water
directions
- Place dijon mustard, soy sauce and lemo juice in a nonreactive bowl and whisk until marinade is smooth and creamy.
- Preheat oven to 425°.
- Clean chicken breat and pat dry, then place on a baking dish.
- In a small bowl mix together lemon rinds, rosemary, sage, thyme, parsely and oregano and spread half of the micture over chicken.
- Pour the marinade on top then add remaining herbs and some cracked pepper.
- Place chicken in oven and bake for 20 minutes or until cooked.
- Chop onion,dice potato and chop chicken when cooked.
- Preheat oven to 375°.
- Heat up Chicken Stock in microwave until warm.
- In a large sauce pan heat olive oil and butter. Once hot, add onion and saute until just transparent. (About 4 minutes).
- Add flour and blend well then slowly stir in chicken stock.
- Add potatoes and boil until potatoes are mostly cooked.
- Crust: In a bowl add flour and butter, cut butter into flour.
- Add salt and water and mix until thick, but still liquid.
- Add chicken, lima beans, salt and pepper to pot. Cook until heated and thick.
- Spray an ovenproof dish with cooking spray and evenly spread hot ingredients.
- Pour crust over the top.
- Bake until crust is golden brown. (About 20-25 minutes).
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