Chicken Pot Pie - cooking recipe

Ingredients
    2 lbs boneless skinless chicken breasts, seasoned to taste
    1 cup heavy whipping cream
    3 large carrots, peeled and sliced very thin
    4 small red potatoes, peeled and cut into 1/2-inch cubes
    2 stalks celery, diced
    10 large button mushrooms, sliced thin
    9 tablespoons butter, divided
    1 large yellow onion, diced
    1 cup frozen green pea
    5 tablespoons flour
    1 1/4 cups chicken broth
    1/4 cup dry white wine
    1/2 teaspoon dried tarragon
    1 teaspoon dried thyme
    1 teaspoon salt
    1/2 teaspoon ground black pepper
    1/2 teaspoon white pepper
    1/2 teaspoon granulated garlic
    1/8 teaspoon ground cayenne pepper
    1 egg
    1 teaspoon water
    1 (9 inch) double crust pie crusts
Preparation
    Preheat oven to 350\u00b0F.
    Place the chicken in a 9x13-inch baking dish in a single layer.
    Pour the cream over the chicken and bake for 30 minutes.
    Remove the chicken from the cream, reserving cream for the sauce.
    Let chicken cool and dice into 1-inch pieces and set aside.
    Place potatoes and carrots in large saucepan and cover with cold water.
    Bring water to a boil and cook for 10 minutes.
    Remove from heat, drain off water and set aside.
    In large skillet melt 4 tbsp butter over medium heat.
    Add sliced mushrooms and cook until tender, approximately 30 minutes and set aside.
    In dutch oven melt remaining 5 tbsp butter and saute onions and celery until transparent, approximately 30 minutes.
    Sprinkle the flour over onion/celery mixture and saute, stirring constantly for 5 minutes but do not brown.
    Slowly add the white wine and chicken broth and simmer for approximately 5 minutes.
    Add reserved cream and all remaining seasonings and simmer gently for approximately 5 minutes.
    Add sauteed mushrooms, frozen peas, diced chicken and all remaining seasonings, mixing well.
    Gently fold in potatoes and carrots.
    Place crust in 9-inch pie plate.
    Add chicken filling.
    Top with remaining pie crust, folding under edges and crimping as desired.
    Cut 4 slits in top crust.
    Mix egg and water and gently brush over top crust.
    Bake in preheated 425\u00b0F oven for 30-35 minutes or until golden brown.

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