Fresh Vegetable, Herbs, Chicken Pot Pie |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This is my take on the classic comfort food, CHICKEN POT PIE! It was my first time making pie crust. I used Tenderflake lard recipe for the crust! WOW!, What a nice crust for this pie. I made my pie crust ahead of time and chilled it while I prepared my veggies and herbs. Then I rolled out my dough. This was fun and easy and best of all delicious! I hope you enjoy. I would love your feedback. Ingredients:
1/3 cup butter |
1/3 cup flour |
1 pinch sea salt |
1/2 teaspoon pepper |
1 3/4 cups chicken broth |
2/3 cup milk |
2 tablespoons olive oil |
1/3 cup onion, chopped |
1 cup mushroom |
1/8 cup large carrot |
1 1/2 cups leeks |
2 cups broccoli |
1 1/2 cups celery |
2 tablespoons ginger |
3 tablespoons garlic |
1/3 cup flour |
2 tablespoons fresh ginger |
1/4 cup fresh cilantro |
1 1/2 tablespoons rosemary |
1 1/2 tablespoons sage |
1 1/2 tablespoons thyme |
2 1/2 cups chicken |
1/2 cup smoked gouda cheese (optional) |
1/3 cup margarine or 1/3 cup butter |
2/3 cup milk |
1 cup shredded smoke gouda cheese (optional) |
2 prepared tender flake pie crusts (1 top crust and 1 bottom crust) |
Directions:
1. Heat butter over low heat until melted.
2. Blend in flour, pinch salt and pepper.
3. Cook over low heat, stirring constantly until smooth and bubbly. Remove from heat.
4. Stir in broth and milk.
5. Heat to boiling; stirring constantly. Stir one minute until thick.
6. Sauté onions, mushrooms, carrots, leeks, broccoli, and celery in 2 tablespoons of olive oil with the ginger and garlic.
7. Sauté until carrots are tender; mix in herbs in flour. Reserve.
8. Line pie plate with Tenderflake prepared bottom crust.
9. Pour in filling; top with shredded smoked Gouda cheese.
10. Top with top crust. Cut slits in center to vent. Flute edges.
11. Cook uncovered in 425 degree Fahrenheit oven until crust is brown, approximately 35 to 40 minutes.
12. Let stand 10 minutes before serving.
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