A pot pie is a type of meat pie with a top crust, generally made in a pot, consisting of flaky pastry.
4 cups of chicken, cooked and chopped. ( I use boneless skinless thighs )
1 cup of potato diced
1 cup of onion diced
1 cup of carrot, diced
1/2 cup fresh and firm mushrooms, diced
1/3 cup of melted butter
1/2 cup of all-purpose flour
2 cups of Wally’s homemade chicken stock, or store-bought.
1 cup of half and half
1 tsp. Salt
1/4 tsp. Ground black pepper
1 Large garlic clove, peeled and finely chopped
2 pie crusts, store-bought or homemade.
Preheat oven to 400 F
Sautee onion, celery,carrots, potatoes, mushrooms and garlic in butter for 5 to 10 minutes In a large skillet.
Add the flour, stirring constantly.
Combine broth and half and half.
Gradually stir in vegetables.
Cook on medium heat stirring constantly until thickened.
Stir in salt and pepper.
Add chicken, stirring constantly.
Pour into shallow 2 qt. Casserole dish or individual serving size bowls and top with pie crust.
Pierce crust with fork to allow steam to escape.
Bake for 40 to 50 minutes until golden brown.
Prepared, tried and tested by: Sam, and submitted by her husband, Wally Paul
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