Tuesday, March 12

Chicken Pot Pie Recipe

I've only made chicken pot pie a few times but have found this recipe to be the best/most flavorful!  It's from my Crate and Barrel Bride and Groom's First Cookbook.

Chicken Potpie

1 Tbsp. olive oil
1 medium yellow onion, chopped
4 cloves garlic, minced
2 tsps. thyme
kosher salt and fresh ground pepper to taste
1/2 cup dry white wine
1 Tbsp. all purpose flour
2/3 cup chicken stock
1 16 oz. jar favorite alfredo sauce, I used Classico
3 cups shredded purchased roast chicken, I use white meat only (i used leftover smoked chicken and it was deeeeelish!)
1 package cup, frozen mixed peas and carrots, thawed
1 package of phyllo dough, cresent roll dough or biscuit mix
1 egg, slightly beaten

Preheat oven to 425 degrees. Line a baking sheet with foil.
Heat oil over medium heat.
Add onion, garlic, thyme and lightly season with salt and pepper.
Sautee for about 5-7 minutes until onion is soft.
Add wine and cook until evaporated, about 2 minutes more.
Sprinkle flour over onion and stir until mixed well.
Add the chicken stock and stir until mixed well and slightly thickened.
Remove pan from heat.
Add chicken, peas and carrots and alfredo sauce.
Season as preferred.
Pour filling into ramekins or casserole dish (i used a casserole dish)
Top with phyllo dough or cresent rolls (lay flat accross the top of dish)
Using the extra phyllo dough or cresent roll dough, you can top with letters, hearts, etc. to decorate
Brush with beaten egg.
Bake 45 minutes.
Let sit 10-15 minutes before serving.

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