I’m not sure what was in the air last week, but my sisters and I, without knowing the other was doing it, whipped up chicken pot pies for our families. But ironically, none of our recipes were the same. What I love about a good pot pie is that you can fill it with whatever veggies you have in your fridge. Here’s the version family will eat on repeat.
Ingredients:
- 1 rotisserie chicken shredded
- 1 cup sliced carrots
- 1 cup chopped asparagus
- 1 cup mushrooms
- 1/2 cup sliced celery
- 1/3 cup butter
- 1/3 cup chopped onion
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon celery seed
- 1/4 teaspoon tarragon
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1/2 cup shredded parmesan cheese
- 2 (9 inch) pie crusts
Instructions:
Preheat oven to 350. Grease pie dish and place one of the pie crusts at the bottom. Place shredded chicken in the bottom of the pie crust.
In a saucepan over medium heat, cook onions, carrots, mushrooms, and asparagus (or whatever veggies you like…green beans or peas are good too!) until softened. Stir in flour, salt, pepper, garlic powder, celery seed, and tarragon. Slowly stir in chicken broth and milk. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid over mixture. Sprinkle parmesan cheese over mixture. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. If you’re feeling fancy, you can brush the top crust with butter and/or an egg wash.
Bake in the preheated oven from 35 to 45 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Enjoy!
xo,
SUCH a hit with my people last night! I threw in all of my farmshare turnips, and no one was the wiser! Thank you, AMS!!!! xoxo
This makes my day!!! xoxo