#Comfort Cooking

Chicken Pot Pie

January 21, 2019

I was going to take dinner to a friend that just had surgery.  I knew that another friend was taking lasagna one night, so I decided to take her chicken pot pie.  My meal planning included not only the chicken pot pie, but also a salad and dessert.  In talking to her the day before bringing the food, she told me not to bring a salad because they had a huge one with the lasagna.

This dish is so good, and has just about everything but the kitchen sink in it.

Printable Recipe

Chicken Pot Pie

Pastry dough (just use your favorite recipe)

4 cups small broccoli florets
4 cups (1 inch) chopped red potatoes (do not peel)
2 cups thinly sliced carrots
1/4 cup butter
1 - 8 ounce package sliced baby bella mushrooms
1/2 cup chopped red bell pepper
1 shallot, minced
1/3 cup all purpose flour
2 cups chicken broth
2 cups half and half
2 1/2 cups chopped, cooked chicken (I usually cook a whole chicken and use it all)
1 1/2 cups frozen green peas, thawed
1 Tablespoon minced fresh thyme
1 teaspoon salt
1/2 teaspoon black pepper
1 cup sour cream

In large Dutch oven, combine broccoli, potatoes, and carrots.  Add water to cover.  Bring to a boil, reduce heat and simmer for 8 minutes or until potatoes are tender.  Drain well and set aside.  In same Dutch oven melt butter and add mushrooms, bell pepper, and shallot.  Cook, stirring frequently, until veggies are tender.  Add flour and cook, stirring constantly, for 2 minutes.  Stir in broth and half-and-half.  Cook for 10-12 minutes or until thickened.  Stir in chicken, peas, thyme, salt, pepper, and reserved broccoli mixture.  Stir in sour cream.

Preheat oven to 350 degrees.  Spray a 13 x 9 inch baking dish with non-stick cooking spray. Spoon mixture into prepared baking dish.  Spread pastry dough over top - or cut dough with cookie cutters and place on top of casserole.  Bake for 30-45 minutes or until hot and bubbly. Let stand for 10 minutes before serving.
The finished project.
There was even enough to make some for My Mr. B and me.
I delivered dinner to my friend.  And remember she told me she didn't need a salad?  Well, there certainly had to be more than just chicken pot pie!  So to go with it I made Not Your Mama's Ambrosia and a Lemon Bundt Cake.

Didn't even realize I put my chicken pot pie in my "chicken" bowl.  
Looks good, though.

Then I came home and popped ours in the oven.  And there you go - dinner for two families!




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