Chicken Pot Pie

Recipe by Luby Luby Luby
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 4hrs
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Preheat oven to 350°F.
  • Place the chicken in a 9x13-inch baking dish in a single layer.
  • Pour the cream over the chicken and bake for 30 minutes.
  • Remove the chicken from the cream, reserving cream for the sauce.
  • Let chicken cool and dice into 1-inch pieces and set aside.
  • Place potatoes and carrots in large saucepan and cover with cold water.
  • Bring water to a boil and cook for 10 minutes.
  • Remove from heat, drain off water and set aside.
  • In large skillet melt 4 tbsp butter over medium heat.
  • Add sliced mushrooms and cook until tender, approximately 30 minutes and set aside.
  • In dutch oven melt remaining 5 tbsp butter and sauté onions and celery until transparent, approximately 30 minutes.
  • Sprinkle the flour over onion/celery mixture and sauté, stirring constantly for 5 minutes but do not brown.
  • Slowly add the white wine and chicken broth and simmer for approximately 5 minutes.
  • Add reserved cream and all remaining seasonings and simmer gently for approximately 5 minutes.
  • Add sautéed mushrooms, frozen peas, diced chicken and all remaining seasonings, mixing well.
  • Gently fold in potatoes and carrots.
  • Place crust in 9-inch pie plate.
  • Add chicken filling.
  • Top with remaining pie crust, folding under edges and crimping as desired.
  • Cut 4 slits in top crust.
  • Mix egg and water and gently brush over top crust.
  • Bake in preheated 425°F oven for 30-35 minutes or until golden brown.
Advertisement