Chicken Pot Pie
Serves: 3
Lelia Marks
1 January 1970
Based on User reviews:
51
Spice
46
Sweetness
58
Sourness
44
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 tsps
Olive1 cup
Onion (chopped)2 tbsps
All-Purpose Flour1 tsps
Dried Thyme1 tsp
Salt1 tsp
Ground Black Pepper1 tsp
Paprika4 medium
Red Potatoes (cut into 1-inch cubes)1 cup
White Wine (dry)1 tsp
Dijon Mustard1 cup
Corn Kernel (frozen)Directions:
1
Preheat oven to 425 degrees F
2
Heat oil in a large Dutch oven or oven-proof stockpot over medium heat
3
Add onion and saute 2 minutes
4
Add chicken and saute 5 to 7 minutes, until browned on all sides
5
Remove 1/2 the cooked chicken for later in the week, cover and refrigerate
6
In a small bowl, combine flour, thyme, salt, pepper, and paprika
7
Add flour mixture to the chicken and stir to coat
8
Stir in carrots, celery, potatoes, tomatoes, chicken broth, wine, and Dijon mustard and mix well
9
Bring mixture to a boil
10
Cook until vegetables are tender
11
Transfer stew to a clean 2-quart casserole dish and stir in corn
12
Place pie crust on top of casserole and pinch around the edges to seal the crust to the dish
13
Brush the top with beaten egg and prick the surface 1 or 2 times with a sharp knife or fork to allow steam to escape during cooking
14
Place casserole dish on baking sheet and bake 8 to 10 minutes, until crust is golden