Who can resist a creamy, savory, comforting Chicken Pot Pie? This irresistible pie will have everyone coming back for seconds.
If you look up comfort food in the dictionary I will bet you will see a photo of a Chicken Pot Pie. There are so many variations, you could spend weeks learning all of them. It always seemed that making a chicken pot pie was daunting.
Chicken does not have to be this huge ordeal.
You can use rotisserie chicken and frozen pie crust.
It makes it easier. However if you have the burning desire to cook a whole chicken for this recipe or make a pie crust from scratch then by all means go right ahead.
Chicken Pot Pie
Ingredients:
2 tablespoons butter
2 leeks thinly sliced
2 carrots chopped
3 tablespoons flour
1 1/2 cups hot water
1 bouillon cube
2 cups cooked chicken
1/2 cup heavy cream
1/2 teaspoon black pepper
1 cup frozen peas
1 teaspoon tarragon
2 frozen pie shells
Directions:
Preheat oven to 400 degrees.
In a large skillet melt butter and add leeks and carrots cook until soft, about 10 minutes. Add flour and cook about 2 minutes. Combine the hot water and bouillon cube. Allow cube to dissolve about 2 minutes. Slowly add to the pan and stir constantly until very thick. Add chicken, cream,pepper,peas and tarragon.
Pour ingredients into a prepared pie pan. Add top crust and cut slits in the top to allow steam to escape.
Allow to cook 1/2 hour to 45 minutes or until golden brown.
Allow to rest 15 minutes before eating
Peace be with you,
Veronica
