MadHouseMama's Logboek, 04 nov 20

Oh I love this. Can you share the recipe?? 

Love chicken pot pie 

that looks good 

Ingredients 4 tablespoons unsalted butter 1 lb. boneless skinless chicken breast -cut into small bite size pieces 1 cup sliced carrots 1/2 cup sliced celery 1/2 cup chopped onion 1 1/4 teaspoons salt 1/2 teaspoon garlic powder 1/2 tablespoon herbs de provence 1 teaspoon fresh thyme leaves 1 teaspoon fresh sage minced 1 tablespoon fresh rosemary minced 1/4 teaspoon ground black pepper 1/4 cup all-purpose flour 1/2 cup heavy cream 1 cup chicken broth 3/4 cup frozen peas 3/4 cup frozen corn 2 (1 top and 1 bottom) unbaked pie crusts (could use pre-made refrigerated - 1 box) Instructions Make sure there is an oven rack on the bottom rack of the oven. Preheat oven to 425 degrees F. Add the butter to a large skillet over medium heat. Once the butter is melted, add the chicken, carrots, celery, onion, salt, garlic powder, herbs, and pepper. Cook for 8-10 minutes, until the chicken is cooked through, stirring often. Add the flour. Stir well, until no dry flour remains. Slowly stir in the cream, then the chicken broth. Cook until bubbling and thick, stirring often, 3-4 minutes. Remove from the heat. Stir in the peas and corn. Let this cool for 15-30 minutes before filling the pie.* Fit one pie crust into a 9-inch pie plate. Spoon the cooled filling into the pie crust. Top with the second pie crust. Seal the edges of the pie crust together. Cut 3-4 slits in the top crust to allow steam to escape. Place the filled pie plate on a baking sheet. Bake for 30-45 minutes on the bottom rack of the oven. Cool for 15-30 minutes before slicing and serving.** Notes *Pouring hot filling into the unbaked pie crust will make the crust soggy. You could make the filling up to 3 days ahead of time and store it in a sealed container in the refrigerator. **The longer the pot pie can cool before slicing, the thicker/less runny the filling will be. Adjust the veggies and whatnot to taste! I probably added a few more carrots than what I wrote down. Maybe more like 2 cups? Serving: 1/8th of the recipe | Calories: 419kcal | Carbohydrates: 30g | Protein: 16g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 71mg | Sodium: 755mg | Potassium: 400mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3265IU | Vitamin C: 9.7mg | Calcium: 39mg | Iron: 1.9mg 

Looks good, love all the veggies!!! 

Thank you so much!!! 

I love pot pie and this looks excellent.  

Wow- This looks so good! 

This looks delicious and comforting. 

Certainly looks delicious! 

Omg we can eat that on HCG diet...im in love...lol 

Yum!!! A great thing to make with leftover turkey after Thanksgiving!