Fresh Vegetable, Herbs, Chicken Pot Pie
- Ready In:
- 1hr 5mins
- Ingredients:
- 27
- Yields:
-
1 pie
- Serves:
- 6
ingredients
- 1⁄3 cup butter
- 1⁄3 cup flour
- 1 pinch sea salt
- 1⁄2 teaspoon pepper
- 1 3⁄4 cups chicken broth
- 2⁄3 cup milk
- 2 tablespoons olive oil
- 1⁄3 cup onion, chopped
- 1 cup mushroom
- 1⁄8 cup large carrot
- 1 1⁄2 cups leeks
- 2 cups broccoli
- 1 1⁄2 cups celery
- 2 tablespoons ginger
- 3 tablespoons garlic
- 1⁄3 cup flour
- 2 tablespoons fresh ginger
- 1⁄4 cup fresh cilantro
- 1 1⁄2 tablespoons rosemary
- 1 1⁄2 tablespoons sage
- 1 1⁄2 tablespoons thyme
- 2 1⁄2 cups chicken
- 1⁄2 cup smoked gouda cheese (optional)
- 1⁄3 cup margarine or 1/3 cup butter
- 2⁄3 cup milk
- 1 cup shredded smoke gouda cheese (optional)
- 2 prepared tender flake pie crusts (1 top crust and 1 bottom crust)
directions
- Heat butter over low heat until melted.
- Blend in flour, pinch salt and pepper.
- Cook over low heat, stirring constantly until smooth and bubbly. Remove from heat.
- Stir in broth and milk.
- Heat to boiling; stirring constantly. Stir one minute until thick.
- Sauté onions, mushrooms, carrots, leeks, broccoli, and celery in 2 tablespoons of olive oil with the ginger and garlic.
- Sauté until carrots are tender; mix in herbs in flour. Reserve.
- Line pie plate with Tenderflake prepared bottom crust.
- Pour in filling; top with shredded smoked Gouda cheese.
- Top with top crust. Cut slits in center to vent. Flute edges.
- Cook uncovered in 425 degree Fahrenheit oven until crust is brown, approximately 35 to 40 minutes.
- Let stand 10 minutes before serving.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!