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CHICKEN POT PIE RECIPE by Mr. Make It Happen

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SHOPPING LIST

  • 1 Rotisserie chicken

  • 1 diced yellow onion

  • 1 cup diced celery

  • 1 cup peeled and diced carrots

  • 1 cup frozen peas

  • 1 cup diced Bella mushrooms

  • 6 tbsp butter

  • 1/3 cup flour

  • 1 tbsp Italian paste

  • 3 cups chicken broth

  • 1/2 cup heavy cream

  • 2 tsps better than bouillon chicken base

  • 1-2 tsps Worcestershire sauce

  • 1 egg or 2 tbsp melted butter (to brush pie crust)

  • 1 tbsp garlic paste

  • 2 store-bought pie crusts

  • salt, pepper, cayenne, AP, and Lemon Bae Seasoning


DIRECTIONS - PREHEAT OVEN TO 425 degrees

PIE FILLING

  1. In a dutch oven over medium heat, add 6tbsp of butter (don't tell your doctor)

  2. Add in all of your veggies (mushrooms, celery, onions and carrots) and sautee until tender

  3. After 2-5 min add 1tbsp each of garlic paste, Italian herb paste (or Italian seasoning if you don't have any) and 2tsp of better than bouillon chicken base and mix

  4. Season with my Lemon Bae and AP Seasoning (or cajun seasoning of your choice) and red pepper flakes for spice (optional), and a pinch of smoked paprika

  5. Mix in 1-2tsps of Worcestershire sauce

  6. Sprinkle in a few tbsp of All-Purpose Flour to make a roux and mix for about 1-2 min

  7. Add in 3 cups of a low or reduced-sodium chicken broth and bring that up to a simmer so it can start to thicken up

  8. Add in your rotisserie chicken and let simmer

  9. Add 1/2 cup of heavy cream and let simmer with the lid on for about 5 min, make sure the veggies are nice and tender

  10. Taste as you go, you may need a little more All-Purpose Seasoning

  11. Add your frozen peas and let them get soft from the residual heat

  12. Kill the heat (turn the heat off) and let it cool down before you add it to your pie crust so the crust doesn't split


PIE CRUST

  1. Flour your cutting board or countertop and grab your rolling pin, spray butter can, or whatever you have and roll the dough until its nice and flat

  2. Grab your pie dish or cast iron skillet and place your rolled-out pie crust over your dish and be sure to cover the sides of your dish

  3. Use kitchen scissors or a knife to remove the excess around the edges but not too much so your top layer of crust has something to hold onto when you're ready to seal the edges

FINAL STEPS

  1. Start scooping your pie filling into your pie crust and place your top layer of crust over your dish

  2. Be sure to seal off the edges nicely and tightly by folding your top layer of pie crust over into your bottom layer of crust

  3. Cut a few small vertical slices in the middle of your pie crust going outwards for ventilation

  4. Brush the top crust with a layer of melted butter to get that brown golden crust

  5. Add a sprinkle of kosher salt if you did NOT use salted butter and place in your oven

  6. Place in your oven at 425 degrees for about 25 minutes and let it rest for about 15 minutes.


NOW YOU'RE LOOKIN' GOOD AND READY FOR YOUR #TRADEMARKMONEYSHOT





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