Hey everyone! I think I've finally done it! I've mastered the homemade chicken pot pie. It's so easy but it takes a little bit of time. I always rushed it and it came out runny...not this time...I finally got it!!
I found this recipe from Sunny Anderson on Food Network but have made some changes to it. I definitely enjoy my version better.
(pic is from Food Networks website, I didn't take pics this time, but I will next time!)
So here it is:
Ingredients
- 1 1/2 pounds chicken tenders (about 10 tenders or breast cut up)
- 1 Tablespoon paprika
- 1 Tablespoon poultry seasoning
- 1 Tablespoon Italian seasoning
- Salt and freshly ground black pepper
- 3 Tablespoons extra virgin olive oil
- 1 bag Freshlike frozen vegetables for soup
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 2 Tablespoons flour
- 1 1/2 cups chicken stock
- 1 store bought pie crust, unbaked and thawed if frozen
- 1 egg, lightly beaten
- 1 package chicken flavored concentrated stock (like Knorr Homestyle Stock)
Directions
Special equipment: 10-inch cast-iron pan (8" works too or even a large oven safe skillet)
Preheat the oven to 400 degrees F.
Generously sprinkle the chicken tenders with paprika, poultry seasoning, italian seasoning,
salt and pepper. Heat a 10-inch cast-iron pan over medium-high heat and
add the olive oil. When the oil begins to swirl, add the seasoned
chicken and saute until cooked through. Remove the chicken to a plate
with tongs, leaving the oil in the pan. Rest the chicken for a few
minutes, and then chop into 1/2-inch cubes.
To the same pan, add the onions and garlic. Once onions are translucent, add frozen vegetables and cook until they are tender. Sprinkle in the flour and stir until the flour
dissolves into the vegetables and juices. Slowly add the chicken stock 1/4 cup at a time, stir and wait for it to absorb then add 1/4 cup more. Continue until you've used all 1 1/2 cups and continue stirring until thickened. Once the liquid has thickened. Season with salt and pepper again, to taste. Simmer on medium-low for about 15 mins so the sauce is nice and thick.
Return the chicken to the pan and stir to combine. Remove skillet from heat. Unfold the pie crust and place over
the top of the filling, tucking the excess edges inside the pan, press against the side as best as you can so the filling doesn't leak out. Brush
the crust evenly with the beaten egg.
Using a knife, gently cut 3 vents in the top of the crust. Place in the
oven and bake until the crust is golden brown, about 20-25 minutes.
Let the pot pie rest for 5 mins before serving. ENJOY!!!
