Method Chicken Potpie

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  Method Chicken Potpie: This version, prepared with store-bought pie dough and shredded rotisserie chicken, can be on the table in an hour flat. Refer to the article below about the ingredients as well as how to eat well.

Ingredients

  • 2 tbsp. unsalted butter
  • 1 medium onion
  • 4 medium carrots
  • 2 stalk celery
  • 2 clove garlic
  • ½ tsp. salt
  • ½ tsp. Freshly ground pepper
  • 2 tbsp. all-purpose flour
  • 3 tbsp. heavy cream
  • 2 c. chicken broth
  • 4 c. shredded cooked chicken
  • 1 c. frozen peas
  • 1½ tbsp. chopped fresh dill
  • 1 store-bought piecrust
  • 1 Egg

Directions

  1. Preheat oven to 400 degrees F. Heat butter in a 12-inch cast-iron skillet over medium heat. Add onion, carrots, celery, and garlic and cook until carrots begin to soften, about 6 minutes. Season with salt and pepper.
  2. Reduce heat to medium-low and stir in flour. Cook for 1 minute. Stir in heavy cream and broth, using a whisk, until combined. Stir in chicken, peas, and dill and bring to a boil. Remove from heat.
  3. Gently roll out store-bought pie crust until it reaches 12 inches in diameter. Place dough atop chicken mixture and brush with egg; cut vents in pastry. Transfer skillet to oven; bake until crust is browned and flaky, about 35 minutes.
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