If you have leftover chicken this is a super easy meal to throw together. If I don’t have cooked chicken I often buy a rotisserie chicken from the supermarket. Grab a small bag of mixed frozen veggies, a frozen pie shell, and you’re good-to-go. This recipe is worth making for a comforting, weekday meal.
Chicken Pot Pie
1/4 cup butter
2 medium-sized leeks, white part only, washed well, chopped
1 pound white mushrooms, sliced
1/4 cup flour
2 cups chicken stock
3 cups cooked chicken
2 cups of frozen mixed vegetables
1 medium-sized potato, peeled, cut into small cubes
1 teaspoon dried tarragon
1 bay leaf
salt and pepper, to taste
1 frozen pie shell, defrosted
Preheat oven to 400 F. Melt butter over medium-high heat in a medium-sized Dutch oven. Add leeks and saute 1 minute. Add mushrooms and saute1 more minute. Add flour and stir constantly until the mixture is thick and a light brown colour about 2 minutes. Slowly add chicken stock, stirring constantly. Bring to a boil. Lower heat to a simmer and stir mixture for 3-5 minutes or until it thickens. Add chicken, vegetables, potato, tarragon, and bay leaf. Season with salt and pepper. Place defrosted pie shell on top. Cut a few slits in the pastry top for air to escape. Bake uncovered in the oven for 30 minutes until lightly brown.
|Chicken pot pie|