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Chicken Pot Pie with Herbes Provencal
Caitlin from Smith & Truslow
6-8
30 minutes
50 minutes
American
Main Course
This herbed chicken pot pie is a lighter take on a winter classic. Tender chicken, mushrooms, celery, peas and carrots simmer in a creamy sherry sauce seasoned with our organic Herbes Provencal, then bake under a single top crust flavored with sage and rosemary. A layer of thin potato slices adds heartiness, and water chestnuts lend an optional crunch.
Ingredients
Pie Crust
- 1 single pie crust (try our The Perfect pie crust recipe)
- 1 teaspoon organic rosemary, dried
- 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
- 1 teaspoon Organic Herbes Provencal
- 1 teaspoon fine sea salt
- ½ teaspoon organic ground black peppercorns
- 1 ½ cups chicken broth
- 1/2 cup sherry
- 1 (10.5-ounce) can cream of chicken soup
- 2-3 cups cooked chicken, shredded
- 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 with 1 Tablespoon water
Directions
Preheat the oven to 350°F.
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 the Herbes Provencal, sea salt, pepper and flour. Stir and cook for 1 minute.
Add chicken broth and sherry and heat until slightly reduced.
Stir in the cream of chicken soup, shredded chicken, peas and carrots, water chestnuts (if using) and parsley.
Continue cooking until desired consistency.
Pour the filling into a buttered 2-quart baking dish and lay the potato slices over the top.
Bake for 45-50 minutes, until the potatoes are tender and the crust is golden brown. Let rest 10 minutes before serving.
On top of potato slices, carefully place crust dough. Prick crust all over with fork.
Beat egg with water to make a wash. Brush top with wash.
Bake for 45-50 minutes, until the potatoes are tender and the crust is golden brown. Let rest 10 minutes before serving.
