Chicken Pot Pie

"I found this recipe on the internet and did a little tweaking to make it just right. For ease of preparation and to save time I use Pillsbury's ready-made pie crusts. Also, feel free to substitute dark meat. DH likes boneless skinless thighs so I use that more than breasts. I just make sure to remove the fat before baking. Also, if you are not a fan of Tarragon don't put it. This is so versatile you can use seasonings of your choice."
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  • 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.

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  1. This is a really delicious recipe, however I can see that there a lot of steps that may be intimidating to some! I made this a little easier to accommodate both my schedule and probably lack of patience! I pre-cooked the potatoes,carrots and peas in my microwave until slightly soft. (Check about every 2 to 3 minutes.) As for the mushrooms, celery and onions, I cooked them all together, starting with the onions and celery then adding the mushrooms. I like the flavor of bay leaf, so I put 2 bay leaves in with the chicken breast and cream, and took them out when I cut up the chicken. I followed the rest of the directions as written. Very good. I will make this again when I have more time. Made for My 3 Chefs 2008


Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.
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