Chicken Potpie

Chicken Potpie

Photo by Storie


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2 c low sodium chicken stock

  • 1 c whole milk

  • 2 Tbs butter

  • 2 onions, finely chopped

  • 2 carrots, diced

  • 3 celery stalks, diced

  • 3 cloves garlic, minced

  • Salt and Pepper

  • 1 c frozen peas

  • 1 c frozen corn kernels

  • 2 c cooked chicken, cut into small chunks

  • ¼ c plus 1 Tbs all-purpose flour

  • Fresh thyme leaves

  • Single crust pastry dough

  • 1 egg

Directions

Pour the chicken stock and milk into a saucepan. Simmer over medium-low heat. Cover and keep warm. Melt butter in a dutch oven over medium-high heat. Add onions, carrots, celery, and garlic and sauté until vegetables are soft. Season with salt and pepper. Add the peas and corn and cook another 2 minutes. Stir in the chicken. Sprinkle the flour over the chicken mixture and stir until combined. Pour in the chicken stock mixture and keep stirring until the flour has dissolved. Place the mixture into a 2 quart casserole or individual casseroles. Sprinkle thyme leaves over the top. Roll out pastry dough and cover the casserole dish(es). Crimp to seal the edges. Beat the egg with a little bit of water in a small bowl. Brush the egg wash over the pastry dough. Bake in a 375 degree oven for about 20 minutes, or until crust is golden brown. Garnish with some thyme sprigs. Let cool for 15 minutes before serving.


Nutrition

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