03/29/2024
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Easter is around the corner, and this chicken pot pie recipe would be good to serve at your holiday lunch. Bladen County native Brielle McElveen joined Nicole and Charlotte for this week’s recipe video. Brielle is a wife, mother, and doctor, and she knows her way around the kitchen. We enjoyed her “Not Marie’s Chicken Pot Pie” recipe, and we hope you will too.

Watch the YouTube video linked below for step-by-step instructions.

Ingredients:

  • 1 lb. Chicken Breast, cut into pieces
  • 1 bag of frozen peas and carrots
  • 1 bag of frozen corn
  • 2 cups of chicken Broth
  • 1/2 cup of heavy cream
  • 1/2 cup of flour
  • 1/2 an onion, diced
  • 1/4 cup of butter (half stick – unsalted)
  • 1 Box refrigerated pie crust
  • 2-3 Cloves Garlic, Minced
  • Seasonings: Onion powder, garlic powder, salt, pepper, cajun seasoning

Instructions:

  • Preheat oven to 350 degrees.
  • Heat a medium to large saucepan over medium to medium-high heat. Add butter.
  • Once butter is melted, add diced onions. Cook until translucent, about 3-5 minutes.
  • Add garlic, and simmer until fragrant, about one minute.
  • Add chicken, and season with salt, pepper, onion powder, garlic powder, and cajun seasoning. Cook until chicken is no longer pink in the middle.
  • Once chicken is done, add in chicken broth and heavy cream. Stir until well combined.
  • Reduce heat, sprinkle in half the flour, and whisk well. Mixture will start to thicken. Sprinkle in remaining flour, and continue to whisk. May adjust amounts of flour and chicken broth to reach desired consistency (“Whatever makes your heart happy!” – Brielle).
  • Stir in frozen peas and carrots, or vegetables of choice.
  • Season again with salt, pepper, garlic powder, onion powder, and cajun seasoning. Stir well.
  • Spray pie pan with cooking spray, and line pan with one of the refrigerated pie crusts (for a crispier bottom crust, prebake for about 10 minutes before adding the filling).
  • Add filling to pie crust and, if desired, top with second refrigerated pie crust—seal edges.
  • Using a fork, poke a few holes in the top, then place in oven for approximately 30 minutes – until golden brown on top.

In the video, Brielle and Nicole discussed the roux. A new word for Charlotte. Roux is a mixture of fat (especially butter) and flour used in making sauces. Origin – a word from France meaning brown butter.

Mentioned video recipes:

Fried Chicken-

https://youtu.be/rKx4llRSoYk

Banana Pudding Brownies-

 

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