I know you probably tried a lot of Chicken Pot Pie recipes before, but I’m telling you that is the best of the best! I am so excited to share this recipe with you today! I am 100 percent sure that you and your family are going to love it! Let me start by telling you about the ingredients. They are pretty basic; I know you already have them. The steps, I have simplified them to make everything easier for you! Just follow them step by step, for they will guide you to perfection! This Chicken Pot Pie will be ready before dinner! Surprise everyone with this spectacular treat. Enjoy!
Ingredients:
2 ribs of celery
1 c of frozen peas
⅓ c of flour
2 to 3 c of chicken stock
3 to 4 tbsp of butter
A few lbs. of Boneless Chicken Tenders
4 to 5 Potatoes
1 large onion
6 sprigs of sage
salt and pepper
4 to 5 Carrots
Directions:
Use paper towels to pat dry the chicken. Season with salt and pepper.
Place a large skillet on the stove and turn the heat to medium-high. Add butter and allow it to melt.
Place the chicken into the hot skillet, then cook for a few minutes until golden brown. Flip them, then sprinkle flour and sage on top. Toss until coated.
Prepare the veggies by chopping them.
Pour in the chicken stock, then stir until well blended. Cook the chicken for a few more minutes.
Add the chopped veggies, then simmer everything for a few more minutes until soft. Add the peas as well and stir until well combined.
Brush a pie pan with butter.
Transfer the chicken mixture to the prepared crust and spread it evenly. Seal the crust.
Prepare the oven and preheat it to 350 degrees F.
Place it in the preheated oven and bake for about 45 minutes to 1 hour or until the top turns golden brown.
Remove from the oven and allow it to rest for a few minutes at room temperature.
Serve and enjoy!