Chicken Pot Pie

Comfort food at it's best. Delicious chicken pot pie, full of goodness and flavor, using our Onion & Chive dip mix.

Yields2 Servings
ALL YOU NEED
 2 skinless, boneless chicken breast, cut in large chunks
 ½ cup (120 ml) diced fresh carrot
 2/3 cup (160 ml) chicken broth
 ½ cup (120 ml) white wine
 Freshly ground black pepper
 4 tbsp (60 ml) frozen peas, thawed
 2 tbsp (30 ml) butter
 2 tbsp (30 ml) chopped celery
 8 tsp (40 ml) flour
 4 tbsp (60 ml) 35 % cream
 Salt, to taste
 1 x 9” (23 cm) pastry for single crust pie, or 3 oz (80 g) prepared pie dough (about half the single crust)
 Egg white for glaze, optional
 3 tbsp. (22.5 ml) of Onion Chive Dip Mix
ALL YOU DO
1

Preheat the oven to 400 F (200 C).

2

Cut the pastry to size using the baking dish as a template and allowing about 1inch (2.5 cm) extra all around. Cover with plastic wrap so it won`t dry while you prepare the filling.

3

In a medium saucepan, combine the chicken chunks, the broth, the wine, the carrots with the Bay leaf, add the Onion Chive Deep Mix and some freshly ground pepper. Bring to a boil, reduce heat and simmer for 10 minutes.

4

Add the peas and simmer for another 5 minutes.

5

With a slotted spoon, remove the chicken, carrots and peas and set aside. Discard the Bay leaf (if using). Pour the cooking broth into a measuring cup and add the cream.

6

In the same saucepan, melt the butter, add the chopped celery and chopped onion (if using) and sauté until softened, about 5 minutes. Add the flour and blend well. Pour in the broth/cream and blend well. Cook, stirring until it starts to thicken, about 3 minutes. Add the chicken, carrots and peas. Add salt to taste. Transfer into the baking dish.

7

Place the pastry on top of the dish, pinch down the edges and poke a few slits in the top to vent. Brush with some beaten egg white, if desired. Bake for 20 minutes.

8

*** Don’t waste the leftover pie dough, press it into a muffin pan, blind bake, then fill the tarts with something sweet, instant dessert.

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Ingredients

ALL YOU NEED
 2 skinless, boneless chicken breast, cut in large chunks
 ½ cup (120 ml) diced fresh carrot
 2/3 cup (160 ml) chicken broth
 ½ cup (120 ml) white wine
 Freshly ground black pepper
 4 tbsp (60 ml) frozen peas, thawed
 2 tbsp (30 ml) butter
 2 tbsp (30 ml) chopped celery
 8 tsp (40 ml) flour
 4 tbsp (60 ml) 35 % cream
 Salt, to taste
 1 x 9” (23 cm) pastry for single crust pie, or 3 oz (80 g) prepared pie dough (about half the single crust)
 Egg white for glaze, optional
 3 tbsp. (22.5 ml) of Onion Chive Dip Mix
Chicken Pot Pie
IngredientsDirections

1 thoughts on “Chicken Pot Pie”

  1. Mike says:

    I made a batch of these in half a dozen of our Gourmet Village Brie Bakers for guests just after Christmas, served them individually. Prepared all the fillings the day before, so that on the day i just heated the oven, filled the Brie Bakers with our Chicken Pie mix then covered with pre-cut flaky pastry tops, which i kept refrigerated between parchment paper overnight, baked according to the recipe… It was a big hit… Mike

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