Tracy has shared an easy way to prepare a comforting chicken pot pie dinner. The creamy filling has juicy diced chicken breasts, sweet carrots, and savory potatoes. Tarragon and cilantro add fresh flavor. Rather than baking everything in a crust, the crispy crust is baked separately and then slipped on top of the filling. Super simple! This is a recipe that I stole out of my mother's junior high school home economics cookbook and put my own spin on. It's become my children's favorite meal... you should see how excited they get when they find out what's for dinner. Enjoy!
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Savory Pies Yield: 6 Servings
Ingredients :
- 6 tablespoon(s) butter
- melted
- 1/2 cup(s) all-purpose flour
- 2 cup(s) chicken broth
- 2 cup(s) milk
- 1/2 teaspoon(s) poultry seasoning
- 4 cup(s) cooked chicken
- diced
- 3 cup(s) potatoes
- diced and steamed
- 1 cup(s) carrots
- diced and steamed
- 1 1/2 tablespoon(s) garlic
- minced
- 1/2 tablespoon(s) tarragon
- 1/2 tablespoon(s) cilantro
- 1 - ready made pie crust
Intructions :
- In a Dutch oven
- melt the butter. Add the flour and make a paste. Add the chicken broth and stir until the paste blends into the liquid. Add the milk and seasonings. Cook and stir until thickened.
- In a steamer
- cook the diced carrots and potatoes. Add vegetables and chicken to the sauce in the Dutch oven.
- On a greased baking sheet or a round baking stone
- roll out the pie crust flat. Poke a couple of holes with a fork and cook according to the directions on the box.
- Add pie crust to the top of the Dutch oven and serve.**If you would like to serve as a traditional pot pie
- cut the recipe in two. Pour each portion into greased pie dishes. Place uncooked pie crust on top
- poking a couple of holes in the center. Bake at 400 degrees for 25 to 30 minutes or until the pie crust is lightly browned.
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Keyword : recipe-American-Savory Pies-Bake