Lori Swanson’s Chicken Pot Pie

Thank you to Lori Swanson, WBCA’s Development Coordinator, for sharing this tasty, classic recipe. Enjoy it paired with The Blue House by Maurice de Vlaminck (viewable online alongside thousands of artworks at the Minneapolis Institute of Art). 

Chicken Pot Pie

1 roasted chicken, white and dark meat, chopped
1/3 C. butter
1 C. carrots, chopped
½ C. celery, chopped
½ C. onion, chopped
½ C. peas
1 large potato, chopped
2 parsnips, chopped
½ C. all-purpose flour
2 C. chicken broth
1 C. half-and-half
1 t. salt
½ t. pepper
Pie crusts (can use Pillsbury refrigerated pie crusts, other brand or made from scratch)

Melt butter in large skillet. Add vegetables; cook, stirring often, until vegetables are tender (do not overcook). Add flour, stirring until smooth. Gradually add reserved broth and half-and-half; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in chopped chicken, salt and pepper. Pour into a prepared 11 x 7 baking dish. Set aside.

Unfold pie crusts; place one over the pot pie; crimp edges, and score to let steam out during baking. For presentation, cut out seasonal shapes with additional pie crust to top chicken pot pie.

Bake at 400 degrees for 40 minutes or until golden brown. Let sit 20 minutes before serving.


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