Chicken Pot Pie
Yield 4-6 servings
This satisfying dish takes minutes to assemble. You can make it in the morning and bake it off before dinner.
Ingredients
- 2 cups shredded chicken
- 2 Tablespoons unsalted butter
- 2 shallots, chopped
- 1 carrot, diced
- 1 celery stick, diced
- 1 cup diced potatoes
- ¼ cup chopped parsley
- 1 Tablespoon fresh thyme
- ¼ cup dry white wine
- 2 Tablespoons cornstarch
- 1 cup chicken stock
- Salt and freshly ground black pepper to taste
- 1 9-inch frozen pie crust, thawed
Instructions
Preheat the oven to 375°F. In a deep skillet, melt the butter over medium heat and sauté the shallots, carrot, celery, potatoes, parsley, and thyme until the shallots are soft, about 3 to 5 minutes. Stir in the wine.
In a small bowl, stir together the cornstarch and stock and add this to the pan. Reduce the heat and cook until the liquid has thickened, about 2 to 5 minutes. Turn this into a baking dish and cover with the pie crust, pinching the dough around the edges. Cut 4 to 5 slits in the dough. Bake until the crust is golden, about 12 to 15 minutes.
Recipe by Lakewinds Food Co-op at https://www.lakewinds.coop/recipes/all/chicken-pot-pie/