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Classic Chicken Pot Pie Recipe

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Classic Chicken Pot Pie
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Ingredients

  • 4 T oil
  • 2 cloves garlic, minced
  • 1 small onion, chopped
  • 1/2 cup sliced leeks, (white and green parts)
  • 2 stalks celery, diced
  • 3 cups cubed cooked chicken (rotisserie)
  • 2 T dried parsley flakes
  • 1 t dried basil leaves
  • 1 t dried oregano
  • 1 t ground sage
  • 1/2 t salt
  • 1/4 t pepper
  • 1/2 cup fresh or frozen corn
  • 1/2 cup carrots, peeled and sliced
  • 1 cup fresh or frozen green beans, roughly chopped
  • 1/4 cup chicken broth
  • 1/4 cup white wine
  • 1 can cream of chicken soup
  • 1 cup shredded sharp cheddar cheese
  • Roux~
  • 4 T oil
  • 6 T flour
  • salt and pepper to taste
  • Optional:
  • one beaten egg
  • Parmesan cheese
  • Preheat oven to 400 degrees
  • In a large skillet heat oil over medium heat
  • Saute' garlic, onion, leeks, celery, chicken, parsley, basil, oregano, sage, salt and pepper.
  • Cook for 10 mins
  • Stir in corn, carrots and green beans
  • Cook 5 minutes
  • Stir in chicken broth and white wine
  • Bring to a boil, reduce heat to medium low, simmer 5 minutes
  • Remove from heat
  • Pour mixture into a large bowl, stir in can of cream of chicken soup
  • Set aside
  • Make a Roux: How to make a Roux
  • In a small skillet, (10-inch) heat oil over medium low heat
  • Whisk in flour, one tablespoon at a time, until smooth
  • Season with salt and pepper to taste
  • Turn heat to medium
  • Continue to cook and whisk mixture until bubbly and

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