Chicken Mushroom Pot Pie

14 May 2024 Bookmark • 0

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Impossibly Easy Chicken Mushroom Pot Pie. It's loaded with chicken and vegetables in a creamy sauce. A flaky puff pastry crust surrenders to a warm veggie-and-chicken mixture infused with a savory sauce. Chicken pot pie is a perfect winter meal, but frozen versions are usually loaded with sodium and preservatives. Pot pies been my favorite for many years.

Ingredients:

2-3 large chicken breasts or any chicken meat, cooked
2 tbsp butter
2 carrots, quartered
1 small onion, diced
2 leeks, white parts only, sliced
3 tsp of Chicken BTB or 4 cups of chicken broth
3 tbsp cornstarch thinned with 3 tbsp water
8 oz mushrooms, sliced
1 tsp lemon zest
¾ cup of frozen peas
1 cup heavy cream
¼ tsp pepper
1 tbsp dry or ¼ cup fresh flat leaf parsley chopped
1 bay leaf
Salt to taste
Coriander to taste
1-2 sheets of puffed pastry (to fit over your bowls. Allow a generous border to seal over sides)
1 egg for brushing the top of puff pastry

Directions:

Recipe adapted and modified from Entertaining With Beth.

Preheat oven to 400 F.

Slice and saute mushrooms in oil until ready. Add salt pepper and coriander.

I had a whole roasted chicken so I used it for this recipe. cut chicken into small squares.

In a large Dutch oven or soup pot melt butter, add onion, carrots cook for 5 min. (I had onion already cooked before)

Add leeks and cook until soft.

Add chicken, mushrooms and BTB Chicken base with 4 cups of water or 4 cups of chicken broth. At this point add green peas (My family don't like em, so I skipped it). Add bay leaf. Let it simmer for a few min.