Hartsons Creamy Chicken Pot Pie Recipes

HARTSON'S CREAMY CHICKEN POT PIE

Steps:

• Prepare Chicken:.
• Filet Chicken. Brush chicken with Virgin Olive Oil. Cook on BBQ approximately 6 minutes per side. Remove from BBQ and cube chicken. You can wait a few minutes until it is cool to the touch to cut the chicken and start on the rest of the process.
• Prepare Vegetables:.
• In large pot, boil broccoli, cauliflower, carrot in water just covering mix. 12 minutes or until crunchy soft. Drain and return to pot.
• Prepare Sauce:.
• In another large pot add butter, garlic, thyme, pepper, and onions. Cook under Medium heat until onion is translucent. About 5 minutes.
• Add chicken broth, heavy cream, half and half. Bring to a light boil stirring constantly.
• Add Flour slowly whisking in to mix. whisk until lumps are gone. Continue to simmer and stir until thick (Not too thick, it will continue to thicken after it's removed from the stove).
• Combine Ingredients:.
• Preheat oven 425 degrees.
• Roll out then Layer first can of crescent roll in a large pot (you can alter the recipe here by cutting and layering in smaller ceramic bowls for single servings). mold dough around inside of each pot.
• Lightly Mix Sauce into vegetables.
• Add vegetables/sauce mix to crescent roll lined pot.
• Roll out second can of crescent roll. Put over pot and pinch sides to top of first can of crescent roll in pot (cut for smaller pans and layer in same fashion). For a golden brown finish, you can brush dough with butter.
• Cook 40 minutes. Remove and serve. Reduce time for smaller portions. Crust should be golden brown.

CREAMY CHICKEN POT PIE

Steps:

• Sauté onion, celery, potatoes and carrot in butter for 10 minutes.
• Add flour to sautéed mixture, stirring well; cook 1 minute, stirring constantly.
• Combine broth and half and half, also add ½ cup water; gradually stir into vegetable mixture.
• Cook over medium heat, stirring constantly, until thickened and bubbly.
• Stir in salt and pepper.
• Add chopped chicken, stirring well.
• Pour chicken mixture into a greased shallow 2 quart casserole. Top with pastry pie crusts.
• Cut slits to allow steam to escape.
• Bake at 400 degrees for 40 minutes or until crust is golden brown.
• ** I add a little bit more half and half and add some water because otherwise it thickens too much. Don't let it get too thick before you pour it in the container to bake. The first time I made this it was too thick and ended up being a little dry by the time we got to eat it. So when it starts to thicken, go ahead and combine chicken with it and put it into the oven.