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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Chicken Pot Pie inspired by Ree Drummond's Chicken Pot Pie recipe. Ingredients:
3 celery ribs |
3 medium carrots, peeled |
1 large yellow onion |
1/4 cup butter |
1/2 cup frozen peas (optional) |
2 cups cooked chicken |
1/4 cup all-purpose flour |
2 cups chicken broth |
1 chicken bouillon cube |
1/2 cup white wine |
1 cup 2% low-fat milk |
1 teaspoon thyme |
1/2 teaspoon turmeric |
1 teaspoon kosher salt |
black pepper |
Directions:
1. Melt butter and saute' onion, carrots, celery and peas. Add chicken and combine. Add flour, stir and cook for a couple of minutes. Pour in chicken broth, stirring constantly, add bouillon and wine. Add cream. Allow to thicken, add spices.
2. Freeze for later use or bake topped with pie crust at 400 for 30 minutes.
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