CHICKEN POT PIE WITH MUSHROOMS AND ASPARAGUS
My husband says this is the best chicken pot pie he's ever had :) Rich and loaded in goodies. It does take a bit of time to put together, but so worth it!
Provided by April McIver
Categories Savory Pies
Number Of Ingredients 23
Steps:
- 1. Preheat oven to 350. Prepare filling. Heat 1 tbsp butter and 1 tbsp canola oil in a large skillet over medium. When the butter is melted add mushrooms, onions, carrots and asparagus. Depending how large your skillet is you may need to do 2 batches. Cook veggies until nearly tender, then remove from heat and set aside. Add diced chicken to the veggies, stirring gently to combine.
- 2. Prepare crust. In a large bowl, combine flour and salt. Use a pastry blender to cut in the butter until large crumbs form. Set aside. In a small bowl, beat together the egg, water, vinegar and molasses. Add liquid to flour mixture, stirring just until dough forms. It may be necessary to use your hands to make a smooth dough. Try not to handle it too much or it becomes tough. Divide the dough into two portions. Roll each into a circle between waxed paper. Use one to line a round casserole dish, then bake about 10 minutes. Set the other circle of crust aside for now.
- 3. Prepare sauce. In a small pot, combine water, mushroom bouillon and pepper. Heat to nearly boiling. In a small bowl or glass Pyrex style measuring cup combine flour with enough milk to equal about 1 cup total. Stir thoroughly until smooth. Slowly pour into hot bouillon, stirring constantly. Add parmesan. Cook and stir until the mixture thickens. Remove from heat and set aside.
- 4. Build the pot pie. Transfer the chicken and veggie mixture to the prepared crust. Pour over about 1 cup of the sauce. Top with remaining circle of crust, tucking under edges like for pie. Put at least one slit in the top of the crust to vent. It's best to bake it on top of a cookie sheet just in case it drips, it's a bit of guesswork how much sauce to add for which casserole dish you're using.
- 5. Bake at 350 for about an hour, until crust is golden. Let cool a few minutes before serving - the crust will become more crisp as it begins to cool. Slice, serve and enjoy!
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Anita Aryal
[email protected]I'm not a big fan of chicken pot pie, but this recipe changed my mind. It was so delicious and flavorful.
Maama Solomon
[email protected]Overall, this was a good recipe. It was easy to make and the results were delicious. I would definitely recommend it to others.
Muzamal Khandaha.
[email protected]This was a bit too bland for my taste, but I think it would be good with some added spices.
Natalie Hill
[email protected]This recipe was easy to follow and the results were delicious. I would definitely recommend it to others.
Ayesha And Felicia
[email protected]This was a great recipe. I'll definitely be making it again.
Mariyam Abubakar
[email protected]This recipe is a must-try!
Cameron Holcomb
[email protected]I would highly recommend this recipe to anyone.
Natukunda Mackson
[email protected]This was the best chicken pot pie I've ever had!
Shadiah Muhammad Zziwa
[email protected]My family loved this chicken pot pie!
Igara Jennifer
[email protected]This recipe is a keeper!
Polash Roy Kumar
[email protected]I'll definitely be making this again!
Syrian Williams
[email protected]Yum!
Zinhle Bontle
[email protected]Overall, I thought this was a good recipe. It was easy to make and the results were delicious.
aliceilc
[email protected]The crust was a bit too thick for my liking, but the filling was very good.
Eleven Amber
[email protected]The chicken pot pie was a bit bland for my taste. I would add more seasoning next time.
aggrey metobo
[email protected]This was my first time making chicken pot pie and it turned out great! I followed the recipe exactly and it was easy to follow.
Hadialibhatti Bhatti
[email protected]I've made this recipe several times and it's always a hit with my family. The creamy sauce is so flavorful and the chicken is always tender.
Nick Mallaband
[email protected]This chicken pot pie was absolutely delicious! The flavors were well-balanced and the crust was perfectly flaky. I especially loved the addition of mushrooms and asparagus.