- 10
- 30 mins
- 60 mins
Ingredients
- 6 tablespoons butter
- 2 1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch pieces
- 1 8-ounce package sliced fresh mushrooms
- 1 1/2 cups sliced carrots
- 1 1/2 cups chopped celery
- 1 cup chopped onion
- 1 tablespoon bottled minced garlic
- 3/4 cup all-purpose flour
- 1/2 cup white wine
- 8 cups chicken broth
- 4 cups chopped Yukon gold potatoes
- 1 cup frozen peas
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh parsley
- 1/4 teaspoon salt
- 1 cup sour cream
- 1 14.5-ounce package refrigerated pie crusts
Preparation
Step 1
In a large Dutch oven, melt butter over medium heat. Add chicken and next five ingredients, and cook, stirring occasionally, for 12-15 minutes or until chicken is done and vegetables are tender.
Add flour, and cook, stirring constantly, for 2 minutes. Stir in wine, and cook for 2 minutes. Stir in broth and next 5 ingredients. Bring to a boil over medium-high heat; reduce heat and simmer for 10 minutes or until potatoes are tender and mixture is thickened. Remove from heat and stir in sour cream.
Preheat oven to 400. Spray a 2-quart baking dish with nonstick cooking spray and line a baking sheet with parchment paper.
Spoon chicken mixture into prepared baking dish and bake for 20 minutes. Keep warm.
On a lightly floured surface, unroll pie crusts and stack together. Roll crusts to forma 17-inch circle. Using a fluted pastry wheel, cut crust into 1-inch strips.
On parchment paper on prepared pan, weave crust strips into a lattice pattern that will fit the baking dish.
Bake for 10-15 minutes or until golden brown. Place lattice crust over cooked pot pie and serve.
What I’d Do Different Next Time
I’d up the salt amount to 1½ teaspoons. For how much pot pie there is and the addition of the potatoes, which absorb a lot, it needs it. I would also suggest using fresh garlic cloves and just mincing them over using the jarred variety. If it’s winter where you are and you can’t find fresh thyme without paying a lot for it, just substitute a teaspoon of dried thyme and it’ll taste just as good.