Now that it is getting cooler I’m starting to really crave comfort food and this dish definitely hits the spot for a little comfort on a chilly Sunday afternoon. It also helped that chicken pot pie is my dad’s favorite dish so it was a great time to make this for him.
I included a lot of vegetables – so much so that I was able to make two pies out of this recipe and take one to my sister and her family for them to enjoy.
Chicken Pot Pie
Ingredients:
2 boneless skinless chicken breasts
4 Tbsp butter
1 cup Carrots, diced
1 cup Celery, diced
1/2 c Onion, diced
1 cup fresh Green beans, diced
3 red Potatoes, diced
1 can Corn, drained
1 can Sweet peas, drained
3/4 cup Flour
3 cups Chicken stock
1/4 cup Heavy cream
Salt and pepper, to taste
1 pkg Pillsbury Crescent rolls
egg wash
Italian bread crumbs
Instructions:
Season chicken with salt and pepper. Place chicken in a large pot and fill with water to cover chicken. Bring to a boil and cook chicken until done, about 40 minutes. Let chicken cool then dice.
While chicken is cooking, preheat oven to 350 degrees. Blanch carrots, green beans and potatoes.
(Blanch by adding vegetables to salted boiling water and cooking for 5-7 minutes {15 minutes for potatoes}. Add cooked green beans and carrots to ice water to stop cooking process.)
In a large pot, add butter over medium heat. Add onions and celery and sauté for 5 minutes. Add green beans, carrots, peas and corn.
Sprinkle flour over sautéed vegetables. Add chicken stock and cream. Mix completely until mixture forms into sauce. Season with salt and pepper. Add chicken and potatoes. Season with more salt and pepper. Mix thoroughly. Cook additional 5-7mins.
Pour mixture into two pie plates. Top chicken mixture with crescent rolls to form a crust. Brush crust with egg wash then sprinkle Italian bread crumbs over crust.
Bake at 350 for 30-35 mins.
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