Carrie's Chicken Pot Pie


Carrie’s Chicken Pot Pie

1 ½ - 2 lbs boneless, skinless chicken breasts (or turkey)
1 cup heavy cream
4 carrots, peeled and thinly sliced
2 small red potatoes, cut in 1 inch chunks
5 Tbsp unsalted butter
½ large yellow onion, chopped
¾ cup frozen green peas
5 Tbsp flour
1 cup chicken broth
1 tsp dried thyme
1 tsp salt
½ tsp ground black pepper
Garlic powder or 1 clove of garlic
1 egg
1 tsp water

Preheat oven to 350 degrees. Cut chicken into 1 inch pieces. Place the chicken in a baking dish in a single layer. Pour the cream over the chicken and bake for 30 minutes.
Remove the chicken from cream, reserving the cream for the sauce.
Place the potatoes in a pot of cold water. Bring this to a boil. After 10 minutes, add the carrots and cook 5-10 minutes more until both the potatoes and carrots are fork tender. Drain and set the vegetables aside.
Preheat oven to 425 degrees.



Melt the butter in a wide sauté pan, add the onions and cook until translucent. Sprinkle in the flour; stir and cook 5 minutes, but do not brown. Slowly add the broth to the onion mixture, whisking until the sauce smoothes out and thickens. Add the cream, thyme, salt, and pepper and cook 5 more minutes.
Add the chicken, potatoes, carrots and frozen peas to this sauce and mix gently. Pour mixture into a 2 quart casserole, soufflé dish, or large ramekins for individual pot pies.
Drape pie crust over dish and pinch the edges.
Beat together the egg and water and brush over the top of the pastry to give a nice glossy finish to the crust. Cut a few steam vents in the pastry and bake 25 minutes until golden brown.

Comments

Clif said…
Great looking food. I scrolled down and liked it all except I have never heard of Panzerotti before. Maybe this is something I should try (Like I need something else to like). Thanks for posting this good stuff.