Thursday, January 26, 2012

Chicken Pot Pie

Last week Kenny happened to be flipping through last months Southern Living magazine and found a recipe for Chicken Pot pie that he asked me to make. I had gotten all the ingredients for it over the weekend but kept putting it off to make because I have never had chicken pot pie but it just doesn't sound good. The recipe was found in the January issue of Southern Living. I decided tonight I would make it, and it ended up being so good! Kenny talked about how good it was for like 2 hours... So I guess it's a keeper recipe:)

The picture in the Southern Living Magazine


  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 1 1/2 cups chicken broth
  • 1 1/2 cups milk
  • 1 1/2 teaspoons Creole seasoning
  • 2 tablespoons butter
  • large sweet onion, diced
  • (8-oz.) package sliced fresh mushrooms
  • 4 cups shredded cooked chicken
  • 2 cups frozen cubed hash browns
  • 1 cup matchstick carrots
  • 1 cup frozen small sweet peas
  • 1/3 cup chopped fresh parsley
  • (14.1-oz.) package refrigerated piecrusts
  • egg white
  • Preparation
  • 1. Prepare Filling: Preheat oven to 350°. Melt 1/3 cup butter in a large saucepan over medium heat; add all-purpose flour, and cook, whisking constantly, 1 minute. Gradually add chicken broth and milk, and cook, whisking constantly, 6 to 7 minutes or until thickened and bubbly. Remove from heat, and stir in Creole seasoning.
  1. 2. Melt 2 Tbsp. butter in a large Dutch oven over medium-high heat; add onion and mushrooms, and sauté 10 minutes or until tender. Stir in chicken, next 4 ingredients, and sauce.
  2. 3. Prepare Crust: Place 1 piecrust in a lightly greased 10-inch cast-iron skillet. Spoon chicken mixture over piecrust, and top with remaining piecrust.
  3. 4. Whisk egg white until foamy; brush top of piecrust with egg white. Cut 4 to 5 slits in top of pie for steam to escape.
  4. 5. Bake at 350° for 1 hour to 1 hour and 5 minutes or until golden brown and bubbly

*** I don't have a cast iron skillet so I just used a pie plate.