When I partnered with Foster Farms® to share a favorite recipe I knew exactly what I was going to whip up for ya’ll. Something down home. Something cozy and warm. The perfect meal for these still rainy Spring days. My friends, today is Chicken Pot Pie day on the blog all thanks to Foster Farms®!
More often than not chicken is our protein source at dinner time. From baked chicken parm to grilled and chilled for salads to shredded in the slow cooker, we’re chicken folk. Up until a few weeks ago I had never tried my hand at chicken pot pie. So odd seeing that it’s pretty all American. I think the crust overwhelmed me. So, instead of letting the thought of crust ruin my aspirations, I opted for store bought crust and focused my efforts on the creamy chicken and veggie filling, the real heart of this meal.
I created this meal using Foster Farms’ new Simply Raised fresh chicken. This product line is raised without antibiotics, grown locally in the West Coast and produced by a family-owned company that has been around for 76 years!
CHICKEN POT PIE
- 1 pound skinless, boneless Foster Farms® Simply Raised chicken breast, cubed
- 1 cup carrots, chopped
- 1/2 cup green peas
- 1 cup green beans, chopped
- 1/2 cup sweet corn
- 1/4 cup celery, chopped
- 1/2 cup butter, room temperature
- 1/2 cup onion, chopped
- 1/2 cup flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups chicken broth
- 3/4 cup milk
- 2, 9 inch unbaked pie crusts
Before beginning, set out your pie crusts. You want them chilled, but not refrigerator cold. Preheat your oven to 425 degrees. By the time it beeps, unroll one pie crust and gently press into the bottom of your pie pan. Pierce with a fork a few times and pre-bake for 5 minutes.
To begin preparing the filling, combine cubed chicken, carrots, peas, beans, corn and celery in a saucepan. Cover with water and boil for 15 minutes. Remove from heat and drain in a colander.
In your hot saucepan melt butter. Add chopped onions. Saute for 5 minutes or until soft. Whisk in flour to create a thick paste. Slowly add in the chicken brother and milk, constantly stirring until a roux forms. Add salt and pepper and simmer until it thickens.
Your pre-baked bottom pie crust is ready for it’s filling now! Pour in the chicken and veggie combo and evenly spread. Pour the roux over the top and gently toss to blend. Unroll your second pie crust and lay on top. Gently press the edges together to seal. Cut some vents … any design you choose, and bake for 30 minutes or until your pie crust says “I’m perfectly golden!”
Cool for a few minutes before cutting and serving. It ain’t pretty, but it’s delicious!
A few little things you probably didn’t know about Foster Farms® … I didn’t and I thought I knew tons about chicken!
The new Foster Farms® has a trio of fresh chicken products that include: Foster Farms® Fresh & Natural, Foster Farms® Simply Raised (without antibiotics) and Foster Farms® Organic. The Simply Raised version without antibiotics by Foster Farms® is already in stores throughout CA, OR, WA, (that’s what I found at my local Walmart) and even better news, the Organic chicken is now in Costco and select grocery stores in the the West Coast. Yay! You can read more about each product here.
This is a sponsored post written by me on behalf of Foster Farms®.