Mushroom Chicken Pot Pie

Chicken Pot Pie was one of my favorite dinners as a child. However, we always had the frozen store-bought kind, you know the one that costs about $1.  As you may or may not know, I do not eat frozen processed foods. Sometimes this can be problematic, say in situations where a party I am at has food that is entirely frozen processed food, minus the fruit (yay strawberries for lunch…yum!) or when you really want a comfort food like lasagna or ….chicken pot pie.

I found a recipe in Real Simple Magazine that gets it pretty damn close:

Mushroom Chicken Pot Pie

Ingredients:

– Chicken thighs: about 4-5 pieces, bones removed

– Mushrooms: preferrbly cremini, but any will do

– Heavy Cream: 1/3-1/2 a cup depending on your tastes

– Carrots: about 3-4

– Celery: about 3 sticks of celery (is sticks the right word??)

– Onion: 1 medium one, or two smaller ones

– Frozen Peas and Corn: handful of each

– Fresh Thyme

– 1 bay leaf

– Salt and Pepper

– 1/3 of a cup of flour

– Puff Pastry (ok, this is processed….but I have no clue on how to make this)

Method:

1) Cut up the onion, celery and carrots into bits no smaller than 1/2 an inch and throw into a crock pot

2) Cut up the mushrooms into halves….do not do slices!! Put the mushrooms in the pot

3) Grab your 1/3 cup of flour and 1/2 of water and mix it in the pot with the veggies. Add Salt and Pepper

4) Put a couple of thyme sprigs on the top along with one bay leaf

5) Take the bones out of the chicken thighs. Do not cut up the chicken thighs. Place on top of the veggies and herbs in the pot.

6) Cook on low for 6-7 hours, or on high for 3-4. Stir occasionally. Note: if you cook on high you will have to stir more often.

7) When your mixture looks ready, add the peas, corn and cream. At this point the chicken should start separating into nice chunks.  I like my pot pie fairly creamy, so use your own judgement here. Note that some of the cream will be absorbed by everything in the pot. Allow to further cook for about 10 minutes while you pre-heat your oven to 400 degrees

8) Roll out your pastry dough. I use 1 of the portions in the Tenderflake box.

9) Place your chicken pot pie mix into a casserole dish and place the rolled dough on top. If you have overflow happening with the pastry….simply pinch it at the top…don’t cut it off, it is good stuff! Poke a couple of holes in the middle with a fork

10) Cook for approximately 15-20 minutes. It is done with the crust is a nice brown colour

11) Serve with a side: salad or rice works

ENJOY!

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3 Comments

  1. John

    Thanks. Gonna have to try this. I had another pot pie recipe that was done in a casserole dish. This had me pondering making it like a stew and finishing the cook in the slow cooker with dumplings. Mmmmmm dumplings.

    Reply
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