Use store bought crusts, or if you're feeling adventurous, make the Pie Crust recipe I have posted. I prefer a very thick filling for my pot pie; add some additional liquid to yours if you want a thinner sauce.
Melt 1 tablespoon of the butter in a saucepan over medium heat. Add the leek, carrot, celery and thyme; season with salt and pepper. Cook until the vegetables are tender, about 10 minutes. Remove them to a plate.
Melt 1 tablespoon of the butter in the saucepan. Add the mushrooms; season with salt. Cook until the mushrooms are browned and their liquids have evaporated, about 8 minutes. Add the mushrooms to the plate with the vegetables.
Add the remaining 4 tablespoons butter to the saucepan. After it stops foaming, add the flour, whisking constantly, for 2 minutes. Pour in the chicken stock and the heavy cream, whisking to prevent lumps. Continue to cook, stirring constantly from the bottom of the pot to prevent sticking, until the mixture becomes quite thick and boils, about 5 minutes.
Add in the reserved mushrooms and vegetables and their accumulated juices, the cooked chicken, and the peas. Stir to combine. Spread out onto a sheet pan to cool completely.
Preheat the oven to 375 degrees. Place one crust in the bottom of a 9-inch pie plate. Fill with the cooled filling. Top with the other crust. Pinch to seal; cut steam vents and bake in the oven until the filling bubbles through the steam vents, 50 to 60 minutes. Let cool 15 minutes before cutting and serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (499g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 735 | ||
Calories from Fat: 348 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 38.7g | 52 % | |
Saturated Fat 18g | 90 % | |
Monounsaturated Fat 13.3g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 115mg | 35 % | |
Sodium 789.6mg | 27 % | |
Potassium 765.5mg | 20 % | |
Total Carbohydrate 59.9g | 18 % | |
Dietary Fiber 3.4g | 13 % | |
Sugars, other 56.6g | ||
Protein 36g | 51 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 735
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