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.

Serves 6-8. (Egg Free, Nut Free)

Includes:
  • 1 count Pie Dough
  • 1 lb Pasture-raised Chicken Breast
  • 1 lb avg Fresh English Peas
  • 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)
Hands on Time: 20 minutes; Total Time: 60-80 minutes

INSTRUCTIONS

Note:
Thaw chicken and pie dough in the refrigerator overnight. Wash vegetables thoroughly before preparing.

STEP 1 
Preheat oven to 375°F. Prepare the pie dough. Lightly dust both sides of dough and surface with flour. Roll out dough to a size and shape that is about 1-inch wider than your baking dish. Transfer rolled dough to a large plate or baking sheet, and store in refrigerator until ready to bake.
STEP 2 
Next, add chicken to a saucepan with 3 cups of water, 2 sprigs of thyme and 1/2 tsp. salt. If desired, add 2-3 cloves of smashed and peeled garlic. Bring to a rapid simmer, then cover and reduce heat to medium-low. Simmer chicken for 6-10 minutes or until cooked through and the thickest part registers 165°F. Transfer chicken to a clean plate and let cool while you prepare the vegetables. Reserve poaching broth.
STEP 3 
While the chicken is cooking, prepare the vegetables. Slice mushrooms and shuck peas. Pick thyme leaves and roughly chop 1 tbsp. Chop peeled potatoes into small cubes (about 1/4-inch dice). Set vegetables aside.
STEP 4 
Heat a high-sided skillet or large saucepan over medium. Add 2 tbsp. butter and sauté mirepoix with 1 tsp. salt for 3 minutes or until onions are just translucent. Add the sliced mushrooms, cubes potatoes and chopped thyme; sauté for about 5 minutes or until mushrooms are cooked through. If desired, chop garlic from poaching broth and add to filling.
STEP 5 
Sprinkle veggies with 2 tbsp. of all-purpose flour and stir well with a wooden spoon until the flour absorbs, about 1 minute. Add about 1/4 cup or a soup ladle full of the reserved poaching liquid. Immediately stir well and thoroughly, scraping the bottom and sides of the pan to lift up any cooked in flour and caramelization. The mixture will thicken quickly. Add the white wine cream sauce and immediately stir well and often to incorporate thoroughly. The mixture will thicken into a sauce as it reaches a bubbling simmer. Remove from the heat and stir in shucked peas. 
STEP 6  Roughly chop the cooked chicken into small cubes. Fold the chicken with vegetables and sauce. Season with salt and pepper to taste. Set baking dish on a sheet tray, then pour in the pot pie filling. Top with pie dough, folding and tucking under the excess dough. Use a pairing knife to cut slits into the pie dough to allow steam to escape. If desired, cut slits in a decorative pattern.
STEP 7  Bake the chicken pot pie on the sheet tray for 40-60 minutes or until the crust is a deep golden brown. Let rest for at least 10 minutes before serving.

Enjoy!

Check out our simple how-to video with tips on making this delicious, crowd-pleasing Chicken Pot Pie recipe.


What's inside

Chicken, Regenerative Boneless Skinless Breast - Default: 1 - Max: 1
Pie Dough, 1 count - Default: 1 - Max: 1
White Wine Cream Sauce, 16 oz - Default: 1 - Max: 1
Mirepoix, 16 oz - Default: 1 - Max: 1
Potatoes, Russet, Large, Organic, 2 ct - Default: 1 - Max: 1
Peas, English, Unshelled, Organic, 1 lb - Default: 1 - Max: 1
Mushrooms, Crimini, 1 lb - Default: 1 - Max: 1
Herbs, Thyme, 1 bunch - Default: 1 - Max: 1

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Classic Chicken Pot Pie Kit

$42.99

serves 6-8
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.

Serves 6-8. (Egg Free, Nut Free)

Includes:
  • 1 count Pie Dough
  • 1 lb Pasture-raised Chicken Breast
  • 1 lb avg Fresh English Peas
  • 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)
Hands on Time: 20 minutes; Total Time: 60-80 minutes

INSTRUCTIONS

Note:
Thaw chicken and pie dough in the refrigerator overnight. Wash vegetables thoroughly before preparing.

STEP 1 
Preheat oven to 375°F. Prepare the pie dough. Lightly dust both sides of dough and surface with flour. Roll out dough to a size and shape that is about 1-inch wider than your baking dish. Transfer rolled dough to a large plate or baking sheet, and store in refrigerator until ready to bake.
STEP 2 
Next, add chicken to a saucepan with 3 cups of water, 2 sprigs of thyme and 1/2 tsp. salt. If desired, add 2-3 cloves of smashed and peeled garlic. Bring to a rapid simmer, then cover and reduce heat to medium-low. Simmer chicken for 6-10 minutes or until cooked through and the thickest part registers 165°F. Transfer chicken to a clean plate and let cool while you prepare the vegetables. Reserve poaching broth.
STEP 3 
While the chicken is cooking, prepare the vegetables. Slice mushrooms and shuck peas. Pick thyme leaves and roughly chop 1 tbsp. Chop peeled potatoes into small cubes (about 1/4-inch dice). Set vegetables aside.
STEP 4 
Heat a high-sided skillet or large saucepan over medium. Add 2 tbsp. butter and sauté mirepoix with 1 tsp. salt for 3 minutes or until onions are just translucent. Add the sliced mushrooms, cubes potatoes and chopped thyme; sauté for about 5 minutes or until mushrooms are cooked through. If desired, chop garlic from poaching broth and add to filling.
STEP 5 
Sprinkle veggies with 2 tbsp. of all-purpose flour and stir well with a wooden spoon until the flour absorbs, about 1 minute. Add about 1/4 cup or a soup ladle full of the reserved poaching liquid. Immediately stir well and thoroughly, scraping the bottom and sides of the pan to lift up any cooked in flour and caramelization. The mixture will thicken quickly. Add the white wine cream sauce and immediately stir well and often to incorporate thoroughly. The mixture will thicken into a sauce as it reaches a bubbling simmer. Remove from the heat and stir in shucked peas. 
STEP 6  Roughly chop the cooked chicken into small cubes. Fold the chicken with vegetables and sauce. Season with salt and pepper to taste. Set baking dish on a sheet tray, then pour in the pot pie filling. Top with pie dough, folding and tucking under the excess dough. Use a pairing knife to cut slits into the pie dough to allow steam to escape. If desired, cut slits in a decorative pattern.
STEP 7  Bake the chicken pot pie on the sheet tray for 40-60 minutes or until the crust is a deep golden brown. Let rest for at least 10 minutes before serving.

Enjoy!

Check out our simple how-to video with tips on making this delicious, crowd-pleasing Chicken Pot Pie recipe.

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