Creamy Chicken Pot Pie

7 Jan

Creamy Chicken Pot Pie

Creamy Chicken Pot Pie
To make your awesome creamy chicken pot pie you will need:
4 carrots
4 stalks of celery
1 medium onion
1 clove garlic
1 c of frozen veggies- Carrots, corn, peas, green beans I grab a bag from the freezer section unless you can get a hold of fresh veggies
2 boneless skinless chicken breast halves
1 c heavy cream
½ c chicken stock
Pie crustChop carrot, celery, and onion into bite size pieces. Sautee veggies and garlic with a little extra virgin olive oil in a covered pan until tender (about 8-10 minutes). While the vegetables are sautéing, place the chicken on a cutting board or clean counter top and cover with plastic wrap. Pound out the largest portion of the chicken breast with a meat tenderizer until the entire breast is uniform in height. (I mainly do this so the chicken cooks evenly. It’s all the same size so the thinner portion of the breast doesn’t get overcooked)
Once the vegetables are done, remove them from the pan and reserve for later. Turn the heat of the pan up to medium high. Once the pan is hot enough, place the chicken in the pan and flip after two-three minutes.  If the pan is hot enough you will get a nice golden color on the chicken. Two to three minutes after your flip reduce the heat to medium low and cover. Continue cooking for atleast eight minutes or until the juices run clear.
Remove chicken from pan and reserve for later. With the heat on medium sprinkle 2 tablespoons of flour in the drippings. Be careful to stir well to avoid flour clumps. Stir in the chicken stock to deglaze the pan.  Finally, add the heavy cream and bring to a slight simmer.
After the chicken has slightly cooled, shred it into bite size pieces and add it to the cream mixture along with the reserved sautéed and frozen veggies. Bring to a slight simmer.
I must admit, I cheated and used store bought pie crust. It was already in the fridge and still tastes great. So all I had to do was roll out the dough, pour my filling in and top it off with the top pie crust. Bake the pie at 450 degrees for 20 minutes or until the crust is golden brown.


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