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recipe_521_339639

Divine Chicken Pot Pie

With a garlicky crumble topping, this Divine Chicken Pot Pie makes for a delicious, hearty fall meal! Earthly Delight Spice Blend and Mushroom Paradise Spice Blend provide a savory, earthy, and creamy filling.

With a garlicky crumble topping, this Divine Chicken Pot Pie makes for a delicious, hearty fall meal! Earthly Delight Spice Blend and Mushroom Paradise Spice Blend provide a savory, earthy, and creamy filling.
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Divine Chicken Pot Pie
Divine Chicken Pot Pie

In stock

$2.49

Summary
    1 ¼ tsp. Himalayan Fine Mineral Salt, divided
    1/8 tsp. Black Pepper - Butcher's Cut
    2 Tbsp. Organic Extra Virgin Olive Oil , divided
    ½ Tbsp. (50-60 grinds) Earthly Delight Spice Blend
    2 Tbsp. Mushroom Paradise Spice Blend
    1 Tbsp. Vik's Garlic Fix!
    1 ¼ lbs boneless/skinless chicken breasts, cut into ½" pieces
    4 shallots, minced
    2 celery stalks, chopped
    2 medium white potatoes, washed and chopped
    ½ lb fresh green beans, cut into ½" pieces
    2 garlic cloves, minced
    1 ½ cups half & half
    1/3 cup all-purpose flour
    2 cups chicken stock
    ¼ cup dry white wine or sherry
    1 cup froz.en sweet peas
    2 Tbsp. fresh chopped parsley
    9-inch refrigerated (ready-to-bake) pie crust
    1 cup plain bread crumbs
    1 cup fresh shredded Parmesan cheese
    2 Tbsp. butter, softened
    Prep Time
    25 mins.
    Total Time
    1 hr 25 mins.
    Cook Time
    1 hr
    Yield
    6 servings
    UNROLL prepared pie crust into a 9" round pie pan. Pre-bake crust per manufacturer's instructions. Set aside.
    MEANWHILE, season chicken with ¼ tsp. Himalayan Fine Mineral Salt and Black Pepper - Butcher's Cut.
    HEAT 1 Tbsp. Organic Extra Virgin Olive Oil over medium-high heat in a large non-stick skillet. Add chicken and cook for 5 mins., turning once. Set aside.
    ADD remaining Organic Extra Virgin Olive Oil, shallots, and celery to pan. Cook until the vegetables begin to soften, about 5 mins.
    ADD potatoes, green beans, and garlic. Cook for 2 mins. Add half & half to the pan. Stir flour into chicken stock until dissolved and add to pan. Add dry wine and cook, stirring until the mixture comes to a boil. Reduce heat to medium low. Cover and simmer, stirring occasionally, for 10 mins. Stir in the reserved chicken, peas, parsley, Earthly Delight Spice Blend, Mushroom Paradise Spice Blend, and 1 tsp. Himalayan Fine Mineral Salt. Spoon mixture into the pie crust. Bake for 20 mins. at 350°F.
    PREPARE topping by adding bread crumbs, Parmesan cheese, butter, and Vik's Garlic Fix! in a bowl and mixing well. Top chicken pot pie and bake 5-10 additional mins. or until lightly browned and bubbly.
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