Shelly's Recipe

Any-Occasion Chicken Pot Pie

Category: Casseroles - Chicken and Turkey

3 cups unpeeled red potatoes, cut into (1/4-inch) cubes
2 cups fresh broccoli florets
1 cup thinly sliced fresh carrots
1/2 cup butter
1 large onion, chopped
1 cup sliced fresh baby portabella mushrooms
1/2 cup all-purpose flour
1 1/2 teaspoons dried tarragon leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 (14.5-ounce) cans chicken broth
1 cup heavy cream
3 cups chopped cooked chicken
Flaky Pastry Crust or puff pastry
1 egg, lightly beaten

1.Lightly grease a 3 1/2-quart baking dish.

2.In a large saucepan, combine potatoes and enough water to cover. Bring to a boil over medium-high heat; boil 5 minutes. Add broccoli and carrots; return to a boil, and cook 3 minutes; drain well, and set side.

3.In a large saucepan, melt butter over medium heat. Add onion and mushrooms, and cook 5 minutes, or until tender, stirring occasionally. Stir in flour, tarragon, salt, and pepper, and cook 3 minutes, stirring constantly. Stir in chicken broth and cream, and cook 6 to 8 minutes, or until thickened. Stir in chicken and vegetables, and cook 15 to 20 minutes, or until thickened and bubbly. Pour into prepared baking dish.
4.Preheat oven to 400.

5.On a lightly floured surface, roll Flaky Pastry Crust to 1/8-inch thickness; cut into 1/2-inch strips. Arrange crust in lattice design over filling; trim strips even with edges of dish. Brush crust with lightly beaten egg. Bake 25 to 30 minutes, or until crust is lightly browned.

Makes 10 - 12 servings