Chicken Pot Pie
This recipe makes a great option for a freezer meal as well as baking fresh! Easily doubled for supper tonight and a freezer meal for later!
- 2 cups chicken broth
- 1 24 ounce package Pic Sweet Vegetable for Stew
- 1 tsp. Italian Herbs or Herbs de Provence
- 2 cups cubed cooked chicken
- 4 T butter
- 4 T flour
- 1/2 cup heavy cream
- 1/2 cup shredded parmasean cheese
- 1/2 cup frozen peas
- salt and pepper to taste
- 2 pie crusts
- 1 egg
- Shredded Parmasean for garnish
Combine the chicken broth, package of vegetables and Italian Herbs or Herbs de Provence - simmer till potatoes and carrots are fork tender, 10-15 minutes.
Reduce heat to low and add cubed chicken.
In a separate pan melt butter and flour together, add heavy cream until combined.
Stir flour, butter, heavy cream mixture into chicken and vegetables until combined.
Add parmesan cheese and peas.
Place one piecrust in pie pan, fill with filling and top with another piecrust.
Mix egg with a small amount of water, brush egg wash on top of crust and sprinkle with parmesan cheese.
Bake in a preheated 375 degree oven for 45 minutes.