Summer Chicken Pot Pie - KSFY News - Sioux Falls, SD News, Weather, Sports

Summer Chicken Pot Pie

Summer Chicken Pot Pie

Posted: Updated:

We're taking a comfort food classic you love and giving it a makeover with our simple dinner recipe for Summer Chicken Pot Pie.

Serves: 6

Cooking Time:1 hr 5 min

What You'll Need:
  • 8 tablespoons (1 stick) butter, divided
  • 1/2red bell pepper, diced
  • 1/2 cup chopped onion
  • 1 zucchini, cut into quarters, then cut into 1/2-inch chunks
  • 2 cups sliced mushrooms
  • 1 teaspoon ground sage
  • 1/2 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup all-purpose flour
  • 1 1/2 cups milk
  • 1 cup chicken broth
  • 3 cups shredded cooked rotisserie chicken
    campaignIcon
  • 1 (15-ounce) package rolled refrigerated pie crusts
See a Margarita Recipe at TheBar.com
What To Do:
  1. Preheat oven to 400 degrees F.
  2. In a large skillet over medium-high heat, melt 2 tablespoons butter. Add red pepper, onion, zucchini, mushrooms, sage, onion powder, salt, and pepper; cook 5 to 6 minutes, or until just tender, stirring occasionally. Remove vegetables to a bowl and set aside.
  3. In the same skillet, melt remaining butter. Stir in flour and cook 1 minute. Slowly add milk, then broth, stirring constantly until thickened. Remove from heat then add chicken and vegetables to gravy.
  4. Unroll 1 pie crust and place in a 9-inch deep dish pie plate. Spoon chicken mixture into crust. Unroll second crust and place over chicken mixture. Pinch together and trim edges to seal, then flute. Using a sharp knife, cut four 1-inch slits in top.
  5. Bake 55 to 60 minutes, or until heated through and crust is golden. Allow to sit 5 minutes before serving.


Read more at http://www.mrfood.com/Chicken/Summer-Chicken-Pot-Pie#kFbVtD8228wkFSBG.99

Powered by WorldNow
All content © Copyright 2000 - 2014 WorldNow and KSFY. All Rights Reserved.
For more information on this site, please read our Privacy Policy and Terms of Service or our EEO Report.