Chicken Pot Pie
Ingredients
What you need:
1 Cup of Shredded Chicken
Holy Trinity Chopped (Onions, Bell Peppers, and Celery)
1 Chopped Potato
1 Chopped Turnip
*You can also use frozen mixed vegetables.
Pie crust
2 Tbsp of Olive Oil
1/2 Tablespoon of Butter
Seasonings: Garlic Powder, Onion Powder, Salt, pepper and Cayenne
Velouté Sauce:
Butter (1 tablespoon)
Flour (1 tablespoon)
Warm broth (1 cup)
Salt, pepper
Instructions:
Add the Holy Trinity to a cast-iron pan with olive oil. Cook for 5 minutes.
Make the velouté sauce in the same pan with the Holy Trinity;
Melt 1 tablespoon of butter
Whisk in 1 tablespoon of flour
When a blond roux is formed, slowly whisk in 1 cup of broth.
*Make sure the broth is warm to prevent lumps.
Whisk until there is a Nâppé consistency (the sauce can coat a spoon).
Add the potatoes and turnip. Cook on low-medium for 15 minutes. Stir occasionally.
Add the chopped chicken and mixed vegetables and turn off the heat.
Roll out the pie crust and place it on top of the filling in the cast iron.
Add a slit in the middle and brush the pie crust with butter.
Bake or air fry for 20-25 minutes.
