The best delicious Chicken Pot Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chicken Pot Pie recipe today!
Hello my friends, this Chicken Pot Pie recipe will not disappoint, I promise! Made with simple ingredients, our Chicken Pot Pie is amazingly delicious, and addictive, everyone will be asking for more Chicken Pot Pie.
What Makes This Chicken Pot Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chicken Pot Pie.
Ready to make this Chicken Pot Pie Recipe? Let’s do it!
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3 lb Chicken legs and thighs
1/4 c Carrots; sliced
1/4 c Celery; sliced
1/4 c Onion; sliced
1/2 ts Salt
1/8 ts Thyme
1/2 Bay leaf
2 Sprigs parsley
1 Clove
-water
3 tb Butter
1/2 c Mushrooms; sliced
3 tb Flour
2 c Chicken broth
2/3 c Frozen peas; defrosted
1/2 c Frozen pearl onions; defrost
1 9-inch pastry circle; baked
The day before making the chicken pot pie, combine chicken legs and thighs
with sliced carrots, celery, onion and seasonings in a saucepot. Cover with
water. Bring to a boil and simmer covered, 30-4- minutes until chicken is
tender. Remove Chicken from broth and refrigerate. Strain broth and boil,
uncovered until redued to 2 cups. Refrigerate. Next morning remove chicken
from bones and any congealed fat from broth. Dice chicken. To make pot pie,
heat butter in a pan and saute mushrooms until tender. Add flour and
continue to to cook and stir for 2 minutes. Stir in broth and cook
stirring, until mixture is thickened. Add peas, pearl onions, and cut up
chicken. Spoon into a 9-inch round buttered 6-cup casserole. Place baked
pastry circle on top and bake at 350 degrees F for 15 to 20 minutes or
until bubbling. Note: Recipe may be doubled. May be divided into
individual casseroles if desired
Yields
4 Servings
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