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Classic Chicken Pot Pie Ingredients Bundle
Classic Chicken Pot Pie Ingredients Bundle 1

Classic Chicken Pot Pie Ingredients Bundle

$42.9942.99
6 serving
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$42.9942.99
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6 serving
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Description
With a little help from Farmhouse Kitchen's white wine cream sauce, fresh chopped mirepoix and all-butter pie dough, achieving pot pie perfection couldn't be easier. This family-friendly comfort food classic layers fresh peas, mushrooms, potatoes and thyme with tender cubes of pasture-raised chicken in a savory cream sauce. Crowned with a buttery dough that bakes to golden, brown & delicious, there's nothing that smells, looks or tastes as delicious as a fresh-outta-the oven, homemade chicken pot pie.

Easily adaptable from family size to individual servings, as well as making ahead and storing away in the freezer for an easy weeknight supper.

Egg Free, Nut Free

Click over to the Recipe tab for cooking instructions.

Includes:

1 count Pie Dough
1 lb Pasture-raised Chicken Breast
1 lb avg Snow Peas or Green Beans
2 count Russet Potatoes
1 lb avg Mushrooms
1 bunch Fresh Thyme
16 oz Mirepoix
16 oz White Wine Cream Sauce

You will need:

2-3 quart baking dish
All-purpose flour
Butter or oil of choice
Salt and pepper
Garlic (optional)

Prep Time: 20 minutes; Total Time: 60-80 minutes
Recipe
Preheat oven to 350ºF

STEP 1 - Prep the vegetables - Remove the tough ends of the peas or green beans. For the green beans, cut into thirds. Cut the potatoes into bite-sized cubes. Thinly slice the mushrooms. Remove the chicken from the packaging and pat dry. Cut into 1" cubes.

STEP 2 - Heat butter or oil in a pan or pot large enought to contain all ingredients. Once hot, being by sauteeing mirepoix, followed by mushrooms, and then chicken breast. Remember to season with salt as you go. Add the potatoes, peas/beans, thyme, and white wine cream sauce to the pan, and bring to a simmer. Once mixture has thickened slightly, remove thyme sprig and remove pan from heat. Prepare the baking dish and dough,

STEP 3 - On a lightly floured surface, roll out the pie dough to a thickness of about 1/4" to fit the shape of your baking dish. Add filling mixture to baking dish and top with pie dough, crimping edges to seal. Cut slits, preferrably decoratively, into the surface of the pie dough to allow steam to escape while baking. Optionally, brush pie dough with egg wash at this point to create a golden-colored crust.

STEP 4 - Bake until crust is golden-brown and filling is bubbly, about 30-45 minutes. Allow to rest 10 minutes before slicing and serving.
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