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Semi Homemade Chicken Pot Pie

Serves 6     adjust servings

 

Ingredients

For the Filling

  • 3 pounds whole deli roasted chicken, shredded (about 2 1/2 cups)
  • 3 tablespoons unsalted butter
  • 1/4 cup plus 2 teaspoons all purpose flour
  • 1/4 cup heavy cream
  • 1 teaspoon poultry seasoning
  • 1 teaspon salt
  • 1/4 teaspoon black pepper
  • 1 cup frozen diced onion
  • 2 cups frozen diced carrots
  • 8 ounce fresh or frozen sliced white mushrooms
  • 1 cup frozen peas
  • 2 cups chicken stock or broth

For the Crust

  • 10 frozen biscuits (I use Pillsbury) or 2 store bought pie dough crusts

For the Egg Wash

  • 1 large egg yolk
  • 1 tablespoon cold water

Instructions

Preheat oven to 400°

For the Filling:

In a large skillet, melt butter, sprinkle flour over butter and mix until smooth; cook 1 minute.  Stir in broth and cream.  Simmer until thickened.  Add poultry seasoning, salt, pepper, onion, carrots and mushrooms.  Turn down heat and cook until vegetables are tender (about 2 minutes).  Stir in peas and chicken (about 2 1/2 cups).

For the Crust:

Press 5 biscuits in the bottom and up the sides to the top of a 2 quart baking dish.  Pour prepared filling on top of bottom crust.  Roll remaining 5 biscuits large enough to hang over the top of the baking dish.  In a small bowl whisk together the egg yolk and water.  Brush to top of the bottom crust, add the top crust, fold the top crust over the bottom crust to create a seal and crimp.  Brush the top crust with the egg wash.  If you want, add a sprinkle of salt and pepper.

Cover with foil and bake 10 minutes, remove foil and continue baking for 20 minutes or until the crust is golden brown.

Recipe Notes