Chicken Pot Pie: Play Now | Play in Popup | Download

Click To Play

Chicken Pot Pie Recipe
by Chef Jim Gray

Ingredients:
2 1/2 cups of cooked chicken (breast or thigh meat, cubed)
1 10 oz. can condensed chicken broth
4 medium carrots — peeled and sliced 1/4″ thick
3 medium red potatoes — diced
2 tablespoons olive oil
2 cups mushrooms quartered
1 medium onion — coarsely chopped
1 cup frozen peas
1/3 cup all-purpose flour
1 ready- made piecrust (in the refrigerated section of your store)

Method:
Heat oven to 425.

Combine chicken broth, 1 cup water, carrots, and potatoes in a medium saucepan. Bring to a boil; reduce heat and simmer over low heat for 10 minutes.

Heat oil in a large skillet over medium heat. Add mushrooms and onion and sauté until softened, about 5 minutes. Stir in broth mixture and peas. Whisk flour in 1/3 cup cold water until smooth; whisk into vegetable mixture. Increase heat to medium-high; bring to a boil.

Spread out piecrust on floured surface. Measure and roll, if necessary to fit 1-inch larger than top of a 2-quart shallow baking dish. Stir chicken into vegetable mixture and transfer to the baking dish. Place crust over filling; trim and flute edge. Cut a scalloped round from the center with a cookie cutter.

Bake until filling is bubbly and crust is browned, about 20 minutes.