CHICKEN POT PIE CASSEROLE


INGREDIENTS

  • 4 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 2 carrots peeled and diced
  • 2 celery ribs diced
  • 1 sweet yellow onion peeled and minced
  • 2 cloves pressed or minced garlic
  • 3 cups rotisserie chicken meat cubed
  • 4 ounces button mushrooms cleaned & diced
  • 1 cup frozen peas thawed
  • ¼ cup all-purpose flour
  • 2 cups chicken stock or broth low sodium or unsalted
  • ¼ cup white wine semi-dry or Chardonnay
  • 1 cup heavy cream or half ‘n half
  • ½ teaspoon kosher salt or to taste
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon dried thyme
  • ¼ teaspoon ground sweet basil
  • 1 pie crust store bought or homemade
  • 1 egg beaten slightly with 1 teaspoon water


INSTRUCTIONS

  1. Preheat oven to 375 degrees F.
  2. Allow piecrust to warm at room temperature,15-20 minutes, before rolling out.
  3. Spray a 2-quart casserole dish with non-stick cooking spray.
  4. Heat butter and oil over medium-high heat until it shimmers.
  5. Add diced carrots and celery and cook for 3 minutes.
  6. Add minced onions and cook until onion is translucent.
  7. ................................
  8. ........................
  9. ..............

Full Recipe>>>>>>>>>>>>>>https://www.thecookierookie.com



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