Thursday, October 20, 2016

Chicken Pot Pie

Chicken pot pie and I don't care. I do actually care. This is a really tasty recipe and I doubled to have leftovers for us. It is creamy and the corn bread was the perfect topper to the dish. It is a bit time consuming to make but it is not hard to make.

What you need~
1 pound of chicken thighs
1/4 cup diced onions
1/3 cup butter
1 bag frozen vegetables
1/3 cup flour
2/3 cup milk
1 1/4 cup chicken broth
Natures seasoning
splash of Worchester sauce
1 box of cornbread mix (mix it ahead of time)

Start by cutting up your chicken and cook it in a pain with a little olive oil. Season with the seasoning of your choice and add a little splash of Worchester sauce to the chicken. When cooked place chicken in a bowl off to the side.

HINT: People are always telling me I am addicted to Worchester sauce and I will totally own up to that. This sauce has a umami flavor add that can really pump up your meat flavor in a dish.

Add the butter and let it melt on medium heat. Throw in your diced onions and let them cook for about 2 minutes before adding your frozen veggies. Cook these down until the vegetables are no longer frozen. Season as you go!

Add the flour and cook for 2 minutes stirring frequently.

Slowly add the chicken stock 1/2 cup at a time stirring the mix continuously. Let this cook down till the mix starts to really thicken about 2-4 minutes. Add the chicken back in the mix and warm. Pour into the casserole dish or ramekins you are using. Top with the corn bread mix you made according to the directions on the package of mix. I bake this at whatever temperature the corn bread mix indicated which was 400 degrees for 20 minutes.

HINT: Place foil under your dish as it may bubble over. Mine did this.

Let it cool after cooking and eat!

Until next time~
XoXo Emily

No comments:

Post a Comment