Ingredients
Units
Scale
- 3 cups of chicken, cooked and chopped
- 2 Tbsp butter
- One large onion chopped
- 2 stalks of celery chopped
- 2 large carrots diced
- 4 medium potatoes diced
- 1 tsp salt
- 1/2 tsp pepper
- 2 tbsp summer savory
- 1 tsp dried thyme
- 1 tsp of Dijon mustard
- 1/2 cup of white wine
- 3 tbsp flour
- 3 cups of chicken broth
- 1 cup frozen peas
Instructions
- Preheat oven to 350 degrees
- Melt the butter in a large saute pan. Add the onions, celery, carrots, and potatoes. Sautee for 4 to 5 minutes.
- Add the seasoning mixing and mix well. Add the Dijon mustard and the white wine and cook to reduce.
- Add 1 cup of the broth to the vegetable mixture and stir. Add the flour to the remaining broth and continue to add to the vegetables one cup at a time stirring until thick.
- Add in the chicken and peas.
- Put into a 9 by 9 casserole dish and top with either a pie dough or a biscuit topping.
- Bake for 30-35 minutes or until the filling is bubbly and the top is golden.
- Category: chicken, entrees, recipes
Keywords: chicken pot pie, savory pie, comfort food, homemade recipe, flaky crust, savory filling, hearty meal, classic dish, family favorite, dinner idea