Harvest Chicken Pot Pie Recipe

Name: Harvest Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: pie crust (I highly recommend puff pastry, your favorite pie crust recipe or store bought); 2 Chicken breasts (diced in bite size pieces); 2 cups Leeks, diced and cleaned; 1 1/2 cups Carrots, diced; 1 cup Shiitake mushrooms, thinly sliced; 15 Sage leaves, julienned; 1 tablespoon Of fresh thyme (leaves removed from the stems); 2 cups Good Chicken stock; 1 tablespoon flour; Salt and pepper to taste; 1 Egg; olive oil as needed

Servings: persons

pie crust (I highly recommend puff pastry, your favorite pie crust recipe or store bought)
2 Chicken breasts (diced in bite size pieces)
2 cups Leeks, diced and cleaned
1 1/2 cups Carrots, diced
1 cup Shiitake mushrooms, thinly sliced
15 Sage leaves, julienned
1 tablespoon Of fresh thyme (leaves removed from the stems)
2 cups Good Chicken stock
1 tablespoon flour
Salt and pepper to taste
1 Egg
olive oil as needed

1
Pre-heat the oven at 375u00b0F. To clean the leeks cut a slit from top of the white part to the green parts, and wash them under running water. Dice the leeks. Fill up a prep dish with water and place the diced leeks in the bowl. You should see the fine sand settling on the bottom of the bowl. Dry the leeks using a clean tea towel (or paper towels)
2
In a large pan place enough olive oil to cover the bottom. ones the oil is heated saute the chicken (you might have to do this step in batches depending on how big your pan is). Season with salt and pepper as you go. To the pan add the diced leeks, saute for about 10 to 15 mins. The leeks will start to caramelize at this point add the carrots and shiitake mushrooms, the sage and thyme. Cook until the carrots soften, about 10 more mins. If needed add more olive oil.
3
Sprinkle the flour over the vegetables, and mix into the vegetable mixture. Cook for about 5 mins (to cook off the raw flour taste) add the chicken stock. At this point the mixture should thicken. Season with salt and pepper.
4
Roll out the pie crust into 2 sheets (or use puff pastry). Place one in greased up 9 inch pie dish (you can used olive oil here). Break the egg and rotate the egg on the bottom and sides on the pie crust. Remove the egg and reserve it. I read somewhere that doing this step when making pies with wet filling ensures that you don't get a soggy bottom crust. It really works!
5
Add the chicken pot pie filling and cover the pie with the other pie crust sheet. Cut off excess pie sheet and crimp the edges in a decorative pattern. Cut 3 vents on top of the pie dish. Make a egg wash using the egg yoke from the reserved egg and a tbs of water. With a pastry brush cover the pie with the egg wash.
6
Bake for 20 to 30 mins, until the pie crust is golden yellow/ brown. Remove from oven and let it cool for 5 to 10 mins before serving.
7
Enjoy!

384

kcal

Calories

Fat

Carbs

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 12 ingredients. The key ingredients include: pie crust (I highly recommend puff pastry, your favorite pie crust recipe or store bought), 2 Chicken breasts (diced in bite size pieces), 2 cups Leeks, diced and cleaned, 1 1/2 cups Carrots, diced, and more.

Yes, Harvest 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.

Harvest Chicken Pot Pie

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