Soupy Chicken Pot Pie

September 28, 2017

115

Fall weather means comfort food, and chicken pot pie fits the bill! Taste this childhood version with a super soupy, creamy filling. You'll need a bed of rice to soak up the goodness!

FOR THE FILLING
2 pounds boneless, skinless chicken thighs, trimmed of excess fat and cut into 1-inch cubes
¼ cup butter
1 cup onion, chopped
2 cloves garlic, minced
2 cups mixed frozen veggies
¼ cup flour
2 cups chicken broth
½ cup heavy whipping cream
1 tablespoon fresh thyme
1 teaspoon fresh rosemary, chopped
2 tablespoons fresh parsley
¼ teaspoon celery seed
1 teaspoon Mrs. Dash Table Blend
Salt
Fresh cracked pepper
FOR THE CRUST
3 cups flour
1¼ cup shortening
1 teaspoon salt
5 tablespoons milk
1 teaspoon white vinegar
2 large eggs, separated (one for the water and egg wash)
2 tablespoons water

Sauté the chicken, onion and garlic in butter until cooked through and aromatic. Add the flour and stir until it forms a paste around the cooked ingredients. Add the remaining ingredients except the parsley...
See the full directions on my site

Nutritions

Calories
653

Sodium
753mg
31% DV

Fat
37g
58% DV

Protein
16g
32% DV

Carbs
43g
14% DV

Fiber
3g
12% DV