News Chicken And Vegetable Pot Pie

Chicken And Vegetable Pot Pie


This is another one of those traditional chicken recipes, made by incorporating pot pie with tender chicken thighs, carrots, potato, fresh corn and leeks. Leek is a vegetable which belongs along with the onion and garlic family. Any imaginable vegetable can be put in this chicken recipe. This chicken recipe uses frozen pie dough for the topping so there’s no limitation with having to make your own pastry either. It is easy to make and suits people who crave for a healthy meal.

The ingredients for this chicken recipe are 12ounces or 350 grams of skinless and boneless chicken thighs, 1 medium leek, 3 cloves of crushed garlic, 1 medium sliced carrot, 1 medium diced potato, 1 cup of fresh corn kernels, ½ cup of milk, 2 teaspoons freshly chopped parsley, 1 tablespoon cornstarch dissolved in ½ cup cold water, 1 teaspoon sea salt, 1 to 2 sheets pie pastry that are cut into rounds slightly bigger than baking dish, 1 ½ tablespoon of olive oil and tomato sauce. The tomato sauce is an optional dip for most chicken recipes of this type. Thighs are recommended for this recipe because of the shape of the chicken thigh. If chicken thigh is unavailable, chicken breasts are also applicable.

The preparation of the chicken recipe will take time because of all the mixing of all ingredients like the vegetables and the preparation of the pie itself. First preheat the oven to 350 degrees Fahrenheit then heat the oil in heavy saucepan over medium heat. Sauté leeks in it for 1 minute then add garlic and cook for 30 seconds. Add the chicken and cook for 2 minutes then add the carrot, potatoes and corn and stir-fry for another 2 minutes. Add the milk and salt to the mixture, reduce the heat and cook for 8 minutes. Add the cornstarch and stir well, continue to simmer for 5 minutes and taste test it. Add more flavour if necessary. For the last part, spoon the mixture into 4 small ramekins or 1 quart baking dish and let it cool for 5 minutes. Place the pastry rounds over the ramekins and press the dough down the sides. Bake this for 20 minutes and it should be ready to serve when the tops are golden. Serve with tomato sauce or any dip to your preference.

Chicken And Vegetable Pot Pie
General Contributor
Janice is a writer from Chicago, IL. She created the "simple living as told by me" newsletter with more than 12,000 subscribers about Living Better and is a founder of Seekyt.

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