Episode 5 of SKG-TV: Chicken Pot Pie with Fresh Herbs

This classic Southern comfort food dish doesn’t disappoint. I use a store bought pie crust to save time, and the fresh herbs in the filling really make this chicken pot pie stand out. Enjoy!

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Use a store-bought pie crust to save time in the kitchen without sacrificing flavor.
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My little Shih Tzu, Ewok, loves to hang out in the kitchen with me, always hoping for a taste of what I’m cooking up.

Chicken Pot Pie with Fresh Herbs
Ingredients:

  • 3 celery stalks, diced
  • 3 medium carrots, peeled and diced
  • 1 large yellow onion, diced
  • 4 Tablespoons of bacon grease or butter
  • 1 Whole rotisserie chicken, shredded with skin removed
  • 1/4 cup All Purpose Flour
  • 2 cups low sodium chicken broth
  • 1/4 cup white wine, such as Pinto Grigio
  • 1 cup heavy cream
  • 1 Tablespoon each of fresh basil, thyme and oregano, chopped
  • 1 9-inch store bought refrigerated pie crust
  • Salt and Pepper to taste

Directions:
Pre-heat the oven to 400 degrees. In a cast iron skillet over medium heat, get the bacon grease hot. Add in the celery, carrots and onions and saute for about 5 minutes until softened. Season with salt and pepper. Add shredded chicken and flour, stirring to combine. Cook for a few minutes. Pour in the chicken broth, white wine and heavy cream. Allow the mixture to cook and thicken for about 4 minutes. Season again with salt and pepper, and add in the fresh herbs. Remove mixture from the heat. Taste to make sure the dish is seasoned properly. Using a rolling pin, roll out the pie crust in a circle wide enough to drape over the edges of your pan, not too thin. Gently lay the crust over the top of the skillet, tucking the edges over the sides of the pan. Cut an x in the center of the crust to vent. Bake for 30 minutes until the crust is golden brown and the filling is bubbling. Let cool for 10 minutes before cutting. Garnish with thyme if desired. Serve with bread and salad to round out the meal.


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Food Enthusiast
Rebekah Faulk Lingenfelser

Georgia native Rebekah Faulk Lingenfelser is a freelance writer, entertainer and food enthusiast who writes and speaks about her love of good food and the Coastal South. A Season 2 Contestant on ABC TV’s “The Taste,” she is the Statesboro Herald food columnist and host of SKG-TV on Youtube. A public relations graduate of Georgia Southern University, Rebekah also attended Savannah Technical College’s Culinary Institute of Savannah. To learn more, connect with Some Kinda Good on social media, or visit RebekahFaulk.wix.com/RebekahFaulk.

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2 thoughts on “Episode 5 of SKG-TV: Chicken Pot Pie with Fresh Herbs

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