Southern Chicken Pot Pie
- Ready In:
- 2hrs
- Ingredients:
- 17
- Yields:
-
1-2 pie
- Serves:
- 6
ingredients
- 1 tablespoon melted butter
- 2 minced garlic cloves
- 1⁄2 medium chopped onion
- 4 -6 medium potatoes
- 4 large chicken breasts
- salt and pepper
- 1⁄4 cup melted butter
- 1⁄4 cup flour
- 2 cups half-and-half
- 2 cups chicken broth
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1⁄8 teaspoon nutmeg
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon salt
- 1 (16 ounce) package frozen peas and carrots
- 4 premade pie crusts
directions
- Preheat oven to 450.
- Peel and cube potatoes and cube chicken breast.
- Saute onion and garlic in 1 tablespoon of butter.
- While onion mixture is cooking, start water to boil for potatoes. Boil potatoes until just before you can put a fork through them. You want them a little crispy so they don't overcook in the oven.
- When the onions are clear, add cubed chicken into onion mixture and cook through. Salt and pepper to taste. When chicken is done, set aside.
- In seperate pot, cook melted butter and flour on medium heat for 3-5 minutes. Add half and half, chicken broth, dijon mustard, worcestershire sauce and spices. Bring to boil then reduce heat to low and let simmer for 35 minutes.
- While simmering, grease either a 11 x 19 baking pan or two pie pans. Use first two pie crusts to line bottom of pan(s) (if you are using the 11 x 19 pan, this might mean using some creative cutting and molding of the pie crusts since they come round).
- When filling is done simmering, add the chicken mixture, potatoes, and frozen vegetables. Mix together until all ingredients are covered. If you prefer your filling a little thicker, I suggest adding a tad more flour and heating it through.
- Pour filling into pie crusts and top with remaining crusts (again, if using a 11 x 19 pan, you might have to be creative).
- Put into oven and cook for 15 minutes. Reduce heat to 375, you may have to put foil over edges to prevent excessive browning, and cook for an additional 45 minutes for a crispy crust. Take out of oven and let cool for 15 to 20 minutes.
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Reviews
-
Made your full recipe & although I did follow the ingredients right on down, another time I think I'd prefer to use diced fresh carrots! Still, the pies were very nice, & I did like the use of the mustard! This tasty main dish was part of my one-time contribution to a local group that helps feed the homeless! Thanks for sharing the recipe! [Made & reviewed for one of my adoptees in this fall's round of Pick A Chef]
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I was a young professional working in the government and towards a bachelors degree. Since I had my daughter, I am staying home until her first birthday. I now?have time to cook dinner every night which has been very relaxing and fun. I look forward to cooking dinner all day and love to feed other people my creations. I have used this website so much through google searches for recipes I finally decided to?join and put in my two cents?(and maybe add a few recipes of my own).