This makes the second pot pie recipe i’m posting. This one has chicken!
Dirty, sad, fragile chicken, yes. But don’t let my thoughts on chicken ruin this recipe for you.
It came out wonderful. We didn’t make a homemade crust. and we fudged the chicken directions but it worked really really well!
crust- in cookie dough aisle of grocery store
5 tbsp butter
1 onion …1.5 cup onion
carrots- 2 cups
mushrooms/broccoli/potato–anything you want
2 garlic cloves
1/2 c flour
4 cup chicken broth
1 c frozen peas
chicken- small package of boneless chicken cutlets
1/3 c fresh parsley
cut up chicken into small little cubes. cook on the stove with a little EVOO. until cooked through. set aside.
preheat oven to 375
In a pot melt butter over med high heat.
add onions, carrots, potato, mushrooms, broccoli.
cook until soft. about 10 minutes.
add garlic. cook 30 seconds.
add flour, stir it to distribute it evenly over veggies
add broth slowly, whisk as you add it.
bring to a boil then reduce heat and simmer 5-7 minutes.
add peas and s&p, chicken, parsley
pour into dish (ours fit into two smaller baking dishes). top with crust. crimp on the sides or do whatever. make a few pokey slices on top and then brush an egg over it and put in oven for 45-50 minutes.
We ate a lot of this for dinner…..like, a lot.