Wednesday, November 23, 2016

Boston Market Chicken Pot Pie

Boston Market Chicken Pot Pie
Recipe from:
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Boston Market Chicken Pot Pie

“Try these easy to make recipes from some of your favorite restaurants.”


1 cup half and half

1 cup chicken broth

3 tablespoon all purpose flour

2 cup shredded, roasted, skinless chicken breast

2 cup mixed frozen vegetables, thawed

2 tablespoon chopped fresh flat-leaf parsley

2 tablespoon chopped chives

1 teaspoon chopped fresh thyme

1 teaspoon lemon juice

1 teaspoon salt

1/2 teaspoon grated lemon zest

1/2 teaspoon freshly ground black pepper

1 (half of a 14.1 oz. pkg.) ready-to-use refrigerated pie crust


Heat oven to 425 degrees.

In a medium saucepan, whisk together half-and-half, broth, and flour.

Bring to a boil, then reduce heat and simmer, stirring frequently, for about 4 minutes or until 
mixture is thick.

Stir in chicken, vegetables, parsley, chives, thyme, lemon juice, lemon zest, salt, and 

Cover and keep warm.

On a lightly floured surface, roll out pie crust into a circle 11 inches across.

Cut evenly into 4 parts.

Divide pie filling among four 10-ounce ramekins.

Drape crusts over tops and fold edges down over rims.

Cut an X into center of each pie to vent.

Bake 25 minutes, until pastry is browned and filling is bubbly.

Cool 5 minutes before serving.

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