Chicken Pot Pie (Print Version)
# Ingredients:
01 -
4 tbsp salted butter.
02 -
1 cup of finely diced onion.
03 -
1 cup of diced celery.
04 -
1 cup of diced carrots.
05 -
2 minced garlic cloves.
06 -
1/4 cup plain flour.
07 -
4 cups chicken broth.
08 -
1 and a half cups Yukon gold potatoes, diced small.
09 -
1 dried bay leaf.
10 -
1/2 tsp ground black pepper.
11 -
1/2 tsp dry thyme.
12 -
2 cups of diced cooked chicken.
13 -
1/2 cup of heavy cream.
14 -
1 cup frozen green peas.
15 -
1/2 cup frozen corn kernels.
16 -
Warm biscuits to go alongside.
17 -
Chopped fresh parsley for topping.
# Instructions:
01 -
Put butter in a dutch oven on medium heat until melted. Toss in onion, celery, and carrot and sauté for around 10 minutes until golden and tender.
02 -
Mix in the minced garlic and stir for about 30 seconds until it smells amazing.
03 -
Sprinkle in the flour and stir for about a minute to create the base mixture (also called roux).
04 -
Slowly add the chicken broth, then put in the potatoes, bay leaf, pepper, and thyme. Let it boil, then turn the heat down to simmer for 15 minutes, or until the potatoes are soft.
05 -
Mix in the chicken, green peas, corn, and cream. Let it simmer for another 5 minutes, then fish out the bay leaf and throw it away before serving.
06 -
Scoop it into bowls, add some warm biscuits on the side, and sprinkle parsley over the top if you'd like.
# Notes:
01 -
You can swap cream for milk or half-and-half.
02 -
It stores great in the freezer for future meals.