Chicken Pot Pie (Print-Friendly Version)
Chunks of chicken and fresh vegetables cook in a smooth, tasty creamy broth for a filling meal.
# Ingredients List:
→ Dairy
01 -
120 ml heavy cream
02 -
85 g unsalted butter
→ Vegetables
03 -
15 g fresh parsley chopped, plus more for topping
04 -
120 g corn, frozen or canned
05 -
3 garlic cloves minced
06 -
120 g frozen peas
07 -
225 g mushrooms, sliced (white or brown)
08 -
2 celery stalks, chopped fine (about 100 g)
09 -
2 medium carrots sliced thin into rounds (about 150 g)
10 -
1 medium yellow onion, chopped (around 150 g)
11 -
450 g Yukon gold potatoes peeled and sliced about 6 mm thick
→ Pantry
12 -
1.4 L chicken stock
13 -
1/2 tsp black pepper
14 -
43 g all-purpose flour
15 -
3-4 tsp salt (to taste)
→ Protein
16 -
700 g cooked chicken shredded
# Detailed Cooking Steps:
01 -
Add sliced mushrooms and garlic to your pot. Cook for about 5 minutes, stirring now and then, until mushrooms are soft.
02 -
Sprinkle flour on the veggies. Keep stirring for a minute until you see a light brown color. This thickens the base nicely.
03 -
Pour in chicken stock, then toss in sliced potatoes, salt, and pepper. Bring it all to a bubbling boil, lower the heat, cover lightly, and let it cook for 12-15 minutes till potatoes feel tender.
04 -
Heat your pot on medium-high and melt the butter first. Then toss in chopped onion, celery, and carrots. Cook for 5 to 7 minutes till the veggies soften and get a bit golden, stirring now and then.
05 -
Put in shredded chicken along with frozen peas, corn, cream, and parsley. Let it simmer for another 5 minutes to heat everything up. Taste and add more salt or pepper if needed before you turn off the heat.
# Helpful Hints:
01 -
If you want it thicker, mash a few potatoes before mixing in the chicken and cream. Sprinkle extra parsley on top for a fresh touch.
02 -
Feel free to change salt and pepper amounts based on what you like.