Chicken Pot Pie with Herbes Provencal
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
French
Herbed Chicken Pot Pie – sage and rosemary are savory additions to the crust. And if you like a little texture, water chestnuts lend a satisfying crunch to this healthy version of a winter classic. The crust is used only on the top, so as not to overwhelm the delicate filling.
Ingredients
Pie Crust
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your favorite pie crust recipe
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1 teaspoon organic rosemary, dried
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1 teaspoon organic ground sage
Filling
- 2 tablespoons butter
- 1-1/2 cups celery, diced
- 3 shallots, peeled and diced
- 6 ounces mushrooms, washed and sliced
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1 teaspoon Organic Herbes Provencal
- 1 teaspoon fine sea salt
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1 teaspoon organic ground black peppercorns
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12 ounces chicken broth
- 1/2 cup sherry
- 12 ounces cream of chicken soup
- 1 cup frozen peas and carrots
- 4 ounces water chestnuts, drained and chopped (optional)
- 1/2 cup fresh parsley, chopped
- 1 tablespoon flour
- 1 potato, sliced very thinly into rounds
- 1 egg, beaten
Directions
Add rosemary & sage to pie crust recipe. Roll out pie crust thinly between two sheets of waxed paper. Set aside until filling is done.
Melt butter in large sauté pan. Sauté celery, shallots and mushrooms for 5 minutes.
Add Herbes Provencal, sea salt and pepper. Sauté for another minute.
Add chicken broth and sherry and heat until slightly reduced.
Stir in cream of chicken soup, shredded chicken, frozen carrots and peas, water chestnuts, parsley and flour.
Continue cooking until desired consistency.
Pour filling into buttered glass casserole. Lay potato slices on top of filling mixture.
On top of potato slices, carefully place crust dough. Prick crust all over with fork.
Brush top with egg mixture.
Bake at 350°F for about 45-50 minutes, until and potatoes are cooked, and crust is golden-brown.
