Chicken Shrimp Pot Pie

Courtesy of Cavendish Farms.
Directions for: Country Chicken Pot Pie

Ingredients

Pot Pie

cup butter

2 cups boneless, skinless chicken breast, cut into small pieces

cup onion, chopped

cup celery, chopped

package From the Farm Thick Cut potatoes

cup small broccoli florets

cup small cauliflower florets

cup carrots, chopped

cup peas

cup corn

cup all-purpose flour

1 cups chicken broth

1 cup cream (18% or 35%)

1 tsp parsley, chopped

tsp oregano, chopped

1 tsp salt

3 tea biscuits, cut in half

Pastry Topping (Optional)

2 cups all-purpose flour

cup Cheddar cheese, finely shredded

tsp salt

5 Tbsp butter, cut into small pieces

cup water

Directions

Pot Pie

1. Spray or grease shallow roasting pan or casserole dish with non-stick cooking spray or grease with butter; set aside. Heat oven to 400F.

2. In a large non-stick skillet or frying pan melt cup butter. Add chicken, onion and celery. Cook over medium-high heat, stirring occasionally, until chicken is cooked (about 6 minutes). Add From the Farm Thick Cut and vegetables. Cook 5 minutes, stirring occasionally.

3. In a medium non-stick skillet or frying pan melt remaining butter. Stir in flour; cook on low heat for 60 seconds. Slowly add chicken broth, whisking until mixture is smooth. Add cream and cook, stirring occasionally, until mixture comes to a full boil. Pour over chicken mixture in other pan; mix well. Pour chicken mixture into prepared roasting pan or casserole dish.

4. Bake 25 to 35 minutes or until edges are bubbling. Cover with aluminum foil during baking if it browns too quickly.

5. Top with tea biscuits before serving.

Pastry Topping (Optional)

1. Combine flour, cheese and salt in a mixing bowl or food processor. Mix in butter slowly with hand blender (or into food processor) until mixture is coarse. Stir in water slowly until mixture starts to form a ball.

2. Using hands, mix dough together until it is smooth. Wrap dough in plastic wrap; refrigerate.

3. On lightly floured surface roll out chilled dough large enough to cover the roasting or casserole dish. Place dough over chicken filling, crimp edges around sides of pan to secure dough over filling. With a fork or knife slit top of crust 4 - 5 times for venting.

See more: Chicken, Comfort Food, Potatoes, Vegetables