Chicken Pot Pie
2015-01-26 11:35:14
With the cold weather finally here and a big hankering for comfort food, chicken pot pie totally fits the bill! Every bite is filled with buttery crust and large chunks of chicken, carrots, mushrooms and potatoes. No worries this recipe is loaded with plenty of vegetables and can even be used for your leftover Thanksgiving turkey. For the crust I use a no fuss puff pastry dough found in my frozen food section at my local grocery store. It really makes this recipe standout with the fine buttery layers of crust and gives this dish quite the presentation. Oh my and so delicious . . . serve it with a side salad and you have an exceptional dinner! I hope you enjoy it. I would love to hear from you please post your comments below or send me a note on FaceBook at CeceliasGoodStuff.
Bon Appétit,
Cecelia
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Ingredients
- 1 quart chicken stock
- 6 button mushrooms; sliced
- 2 celery stalks with greens sliced finely
- 2 carrots; sliced finely
- 1/2 cup frozen sweet peas
- 1/2 cup frozen sliced green beans
- 2 russet potatoes; peel and sliced
- 1 (10 ounce) cans cream of mushroom soup
- ¼ tablespoon garlic powder
- ¼ teaspoon thyme
- ½ teaspoon parsley
- 2 tablespoons butter
- 2 cups chopped roasted chicken
- Salt and Pepper to taste
- Puff pastry
- 1 beaten egg
Instructions
- In a large stock pot melt butter and sauté the onions, garlic and mushrooms for 5 minutes. Then add stock, mushroom soup, carrots, celery, green bean, potatoes and herbs bring to a boil on medium heat until all vegetables are tender about 30-35 minutes. Add chopped chicken and peas and season with salt and pepper heat another 5 minutes. Pour into deep dish pie plate and cover with puff pastry dough. Trim excess dough. Coat dough with egg wash and bake in a preheated oven 350 degree oven for 20 – 30 minutes or until puff pastry is fully cooked and light brown. Allow to cool 15 minutes before serving.
Cecelia's Good Stuff https://ceceliasgoodstuff.com/
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