Fresh Vegetable, Herbs, Chicken Pot Pie Recipe

Name: Fresh Vegetable, Herbs, Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup butter; 1/3 cup flour; 1 pinch sea salt; 1/2 teaspoon pepper; 1 3/4 cups chicken broth; 2/3 cup milk; 2 tablespoons olive oil; 1/3 cup onion, chopped; 1 cup mushroom; 1/8 cup large carrot; 1 1/2 cups leeks; 2 cups broccoli; 1 1/2 cups celery; 2 tablespoons ginger; 3 tablespoons garlic; 1/3 cup flour; 2 tablespoons fresh ginger; 1/4 cup fresh cilantro; 1 1/2 tablespoons rosemary; 1 1/2 tablespoons sage; 1 1/2 tablespoons thyme; 2 1/2 cups chicken; 1/2 cup smoked gouda cheese (optional); 1/3 cup margarine or 1/3 cup butter; 2/3 cup milk; 1 cup shredded smoke gouda cheese (optional); 2 prepared tender flake pie crusts (1 top crust and 1 bottom crust)

Servings: persons

1/3 cup butter
1/3 cup flour
1 pinch sea salt
1/2 teaspoon pepper
1 3/4 cups chicken broth
2/3 cup milk
2 tablespoons olive oil
1/3 cup onion, chopped
1 cup mushroom
1/8 cup large carrot
1 1/2 cups leeks
2 cups broccoli
1 1/2 cups celery
2 tablespoons ginger
3 tablespoons garlic
1/3 cup flour
2 tablespoons fresh ginger
1/4 cup fresh cilantro
1 1/2 tablespoons rosemary
1 1/2 tablespoons sage
1 1/2 tablespoons thyme
2 1/2 cups chicken
1/2 cup smoked gouda cheese (optional)
1/3 cup margarine or 1/3 cup butter
2/3 cup milk
1 cup shredded smoke gouda cheese (optional)
2 prepared tender flake pie crusts (1 top crust and 1 bottom crust)

1
Heat butter over low heat until melted.
2
Blend in flour, pinch salt and pepper.
3
Cook over low heat, stirring constantly until smooth and bubbly. Remove from heat.
4
Stir in broth and milk.
5
Heat to boiling; stirring constantly. Stir one minute until thick.
6
Saute onions, mushrooms, carrots, leeks, broccoli, and celery in 2 tablespoons of olive oil with the ginger and garlic.
7
Saute until carrots are tender; mix in herbs in flour. Reserve.
8
Line pie plate with Tenderflake prepared bottom crust.
9
Pour in filling; top with shredded smoked Gouda cheese.
10
Top with top crust. Cut slits in center to vent. Flute edges.
11
Cook uncovered in 425 degree Fahrenheit oven until crust is brown, approximately 35 to 40 minutes.
12
Let stand 10 minutes before serving.

1176

kcal

Calories

Fat

Carbs

103

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: 1/3 cup butter, 1/3 cup flour, 1 pinch sea salt, 1/2 teaspoon pepper, and more.

Yes, Fresh Vegetable, Herbs, Chicken Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Fresh Vegetable, Herbs, Chicken Pot Pie

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