French Herb Chicken Pot Pie Recipes

HERB CRUST CHICKEN POT PIE

Steps:

• Over high heat melt the filling butter, and add flour to make a roux.
• Add milk and chicken stock, whisk together.
• Reduce heat, add garlic powder, black pepper and pulled chicken meat, and simmer.
• Meanwhile, chop carrots and potatoes to bite sized pieces, and boil in medium saucepan until tender.
• Warm frozen peas and green beans in microwave or over stovetop as directed on package.
• Drain veggies and add to the cream mixture. Remove from heat.
• Sift together dry crust ingredients.
• Cut in cold butter, add water and gently pat together. Do NOT over mix!
• Divide dough in half and roll out on a floured surface.
• Line the bottom of a 10-12-inch glass bowl with half of the rolled dough. Press gently against inside.
• Add filling and top with the other half of the rolled dough.
• Seal edges by squeezing together top and bottom dough.
• Using a knife, cut several small incisions on surface of dough to allow steam to escape.
• Bake at 400°F on center rack for 45 minutes, or until golden brown.

FRENCH HERB CHICKEN POT PIE

Steps:

• In a medium stock pot: add 1 tablespoon Butter, Potatoes, Chicken, Onion, Mushrooms & Celery. Saute at medium-high heat until bottom of the pan is brown.Remove Potato/Chicken mixture from pan and set aside.
• Add remaining Butter to pan. Melt completely. Add Flour to form a rue. Cook at medium heat until lightly browned. Add Chicken Stock Reduction, Whipping Cream, Herbs and Pepper. Whisk together until completely incorporated. Add Vegetables and return to heat. Simmer at medium-low until sauce is thickened and Vegetables are fork tender.
• Place prepared Pie Crust into the bottom of a pie dish. Add filling. Add top crust and pinch edges securely. Brush top with beaten Egg Yolk. Cut vents into top crust.
• Bake at 400F degrees until golden. Remove from oven and allow to cool for at least 10 minutes to allow filling to set up enough to cut.
• Enjoy!