Not Your Grandma's Chicken Pot Pie Recipe

About:

This spin on a classic dish uses a spicy white wine gravy and other southwestern ingredients. This recipe uses a regular pastry crust, but if you'd like it to taste more like a Crest Cafe original, you can substitute a lemon pastry crust.


Recipe Info

Restaurant: Crest Cafe | San Diego

Servings: 1
Prep Time: 45 minutes
Cuisine: American
Meal Type: Dinner
Main Ingredient: chicken
Dish Type: Main Course
Cooking Method: Bake
Season/Occasion: Any Occasion
Dificulty: Moderate
Vegetarian: No

Directions

Prepare Filling

In a large skillet, melt butter over low heat.  Add mushrooms and sauté until mushrooms are brown and all liquid is gone.  Add wine and reduce liquid.  Combine mushrooms and chicken breast cubes.  Add bell peppers.  Preheat oven to 400. 

Prepare Sauce

In a saucepan, whisk together cream, flour paprika, salt, and pepper.  Cook over low heat until thick.  Add chicken broth.  Pour sauce over chicken cube mixture.

Prepare Pastry Crust

Spoon chicken into oven-safe ramekins and top with vented crust.  Brush crust with beaten egg and bake 20 to 25 minutes, until crust is browned.

Ingredients

1 Tbsp. butter 1 lb. fresh sliced mushrooms 1/4 C. white wine 4 C. cooked chicken breast, cubed 1 green bell pepper, chopped 1 red bell pepper, chopped 1 1/2 C. heavy cream 2 Tbsp. flour 1 1/2 tsp. paprika 1/2 tsp. salt 1/2 tsp. pepper 3/4 C. chicken broth 1 pie crust 1 egg, slightly beaten

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