Loaded Chicken Pot Pie

• Meat

  • 1 Chicken breast, cooked and cubed

• Produce

  • 2 Carrots
  • 1/2 cup Onion
  • 2 Potatoes

• Refrigerated

  • 1 Egg

• Canned Goods

  • 3 cups Chicken broth

• Baking & Spices

  • 1 package Chicken stew/chili mix
  • 2 tbsp Flour

• Oils & Vinegars

  • 1 tbsp Olive oil

• Bread & Baked Goods

  • 3 Pie crusts

• Dairy

  • 1 cup Heavy cream

Found on artscrackers.com

Description

Ingredients

• 1 Tablespoon olive oil
• ½ cup onion, diced
• 2 carrots, coined
• 2 potatoes, peeled and diced
• 2 Tablespoons flour
• 3 cups chicken broth
• 1 package Chicken Stew/Chili Mix (I used Stonewall Kitchen brand)
• 1 cup heavy cream
• 1 chicken breast, cooked and cubed
• 3 pie crusts (I used refrigerated)
• 1 egg, whisked

Directions

• Preheat oven to 350ºF.
• Add olive oil, onion, carrots, and potatoes to a saucepan and saute about 3 minutes until the onion is translucent.
• Stir in flour.
• Pour in the chicken broth and chicken stew/chili mix and simmer for 5 minutes.
• Stir in the heavy cream and chicken and remove from heat.
• Scoop the loaded pot pie filling into some oven-safe bowls or pie tins. Mine filled two pie tins and two small bowls. Leave some room at the top; do not over-fill.
• Place the pie crusts on top of the filling. Tuck it carefully around the filling to remove air bubbles and fold a little over the edges. If you are using smaller sizes, cut the pie crust into strips or circles.
• Using a pastry brush, add some of the whisked egg to the tops of the pie crust. When it bakes, this will help give the pie a nice, crisp brown top.
• Using a sharp knife, carefully cut a few slits in the tops of the crusts.
• Bake the pies for about 45 minutes to an hour (50 minutes was good for mine) until the top is golden brown.

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