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Easy chicken pot pie

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Ingredients/Components

pkg - 1 oz
butter or margarine - 2 Tbsp
flour - 2 Tbsp
dried sweet basil - 1 tsp
flour, salt and pepper for dredging - 1 item
whole chicken breasts, deboned, skinned and cut into 1-inch cubes - 2 item
olive oil to brown the chicken in - 1 Tbsp
All-Ready refrigerated pie crust, that has been allowed to come to room temperature - 1 item
cooking sherry optional; the alcohol cooks out before it gets to the kids - 1/4 c

How to make easy chicken pot pie:

Begin by dusting the chicken cubes lightly with salt, pepper and flour. Heat a large heavy saucepan to medium-high and brown the chicken quickly, about 5 minutes. Add the chicken broth, sweet basil, vegetables and the cooking sherry and bring to a simmer.

While the stew is cooking, in another small saucepan, cook together the two tablespoons each of the butter and flour for a couple of minutes on medium heat. Thicken stew by adding broth from the pot to the roux gradually, stirring until you have about a cup of liquid in the small saucepan. Then stir that into the large stew pot. Make more roux if you want it thicker. Pour the thickened stew into a medium sized casserole dish; taste it and add salt and pepper if necessary. Top the stew with the pie crust and pierce a few holes. Bake in a 400° oven until crust is brown and stew is bubbly, about 15 to 25 minutes. Serves 4 to 6.

Recipe categories: Main dish, One Dish meal, Savory pies.

Rating:

Average rating: 4, total votes: 8

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