Sunday, June 5, 2011

Herbed Chicken Pot Pie

I love that this casserole is classic with a twist. The herbs really add a new flavor to the standard pot pie recipe. I also love that there isn't a double crust to fuss with so it goes together quickly. This recipe is a keeper for sure!-Sarah

3 cups diced, peeled potatoes
2 cups carrot slices
2 cups diced chicken
1 cup frozen peas
1 med. onion, diced
2 T. butter
1/3 cup flour
2 cups chicken broth
1/2 t. oregano
1/2 t. basil
1/2 t. garlic powder
1/4 t. pepper
1/2 t. salt

1 1/4 cup flour
1/3 cup Crisco
2 T. butter (cold)
1/2 t. oregano
1/2 t. basil
1/2 t. salt
1/4 t. pepper
2-4 T. ice water
  • To make crust: Mix seasonings into flour, cut in Crisco and butter with a pastry cutter. With a fork toss in water until dough sticks together. On a lightly floured surface roll dough out to size of baking dish.
  • Simmer potato and carrot in salted water until tender. Drain and set aside.
  • Melt butter in a saucepan. Cook onion until tender, whisk in flour, broth and seasonings until well combined.
  • Cook and stir until thickened. Stir in potatoes, carrots and chicken.
  • Spread in greased 11x7 baking dish. Top with crust and bake at 400 degrees for about 40 minutes.

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