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Mushroom-Sage Infused Chicken Pot Pie
6 Servings
60 Minutes
ingredients
- 1/3 cup Taste OVS Wild Mushroom & Sage
- 2 cups sliced carrots, diced
- 1 cup chopped celery
- 1 large yellow onion, diced
- 1/2 cup peas
- 1 cup yellow potatoes, diced and microwaved for 3 minutes
- 2 cups cooked diced skinless chicken
- 1/2 cup flour
- 3 cups chicken stock or broth
- 1 cup heavy cream or milk
- 1 teaspoon fresh thyme leaves
- salt and pepper to taste
instructions
- Heat a large, heavy bottom pot over medium heat
- Add the olive oil, celery, onions, and carrots
- Saute for 5 minutes until carrots are just tender
- Add the flour and stir thoroughly so no dry spots remain
- Whisking constantly, add the chicken stock to the flour and vegetables
- Bring to a simmer stirring constantly until thickened
- Add the cream and continue simmering and stirring for a couple of minutes
- Check and adjust the seasoning with salt and pepper
- Add the potatoes, cooked chicken, peas, and thyme