{"id":1948,"date":"2025-12-24T16:09:20","date_gmt":"2025-12-24T16:09:20","guid":{"rendered":"http:\/\/rosemountfoods.com\/?p=1948"},"modified":"2025-12-24T16:09:21","modified_gmt":"2025-12-24T16:09:21","slug":"classic-chicken-pot-pie","status":"publish","type":"post","link":"https:\/\/rosemountfoods.com\/?p=1948","title":{"rendered":"Classic Chicken Pot Pie"},"content":{"rendered":"\n
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Ingredients:<\/strong>
1 small potato, peeled, diced \u00bd\u201d (cooked)
1\/3 cup butter
1\/2 onion, chopped
2 cloves garlic, minced
1\/2 tsp poultry seasoning
1\/4 tsp thyme
1\u00bd cups carrot, chopped
1 cup celery, diced
1\/2 cup corn
1\/3 cup flour
1\u00bc cups chicken broth
2\/3 cup light cream
2\u00bd cups Cooked Diced Chicken, thawed
1\/2 cup green peas
1 TBSP fresh parsley
salt and pepper<\/p>\n\n\n\n

Directions: <\/strong><\/p>\n\n\n\n

  1. Melt butter over medium heat. Add onion, garlic and spices except parsley. Cook until softened (3-4 minutes).<\/li>
  2. Add carrots and celery and cook until tender. Add corn. Sprinkle flour over vegetables and cook for 1 minute.<\/li>
  3. Gradually add in chicken broth and cream, whisking to avoid lumps,
    and until the mixture is smooth. Cook on low heat for 1 minute.<\/li>
  4. Add potatoes, Cooked Diced Chicken and peas, and heat
    through. Stir in parsley and salt and pepper to taste.<\/li>
  5. Pour into your pie pastry, cover and cut slits into the top pastry layer and bake at 400\u00b0F for 35-40 minutes;