Mom’s lightened up chicken pot pie✨ . ▪️1 Tbsp Butter▪️1 Leek, sliced in thin strips▪️8 oz. Mushrooms, sliced in quarters▪️2 Stalks Celery, sliced▪️6 Cloves Garlic, minced▪️1+1/2 lbs. Chicken Breast▪️1+1/2 tsp Kosher Salt▪️1/2 tsp Pepper▪️1/4 Cup + 2 Tbsp Flour▪️1 Cup Milk▪️1+1/2 Cups Chicken Broth▪️1/4 Cup White Wine▪️3/4 Cup Frozen Pearl Onions▪️1+1/2 Cups Frozen Peas and Carrots▪️3/4 Cups Frozen Green Beans▪️1 Tbsp Fresh Thyme, finely chopped▪️1-2 Store Bought Pie Crusts▪️ . 🌱Vegan Modification: Sub in olive oil for butter, unsweetened oat milk for milk, and potatoes for chicken . 1️⃣ Preheat oven to 425°F; In a large pot or Dutch oven over medium heat, sauté the leek in butter for 2-3 mins, then add the celery, mushrooms, and garlic; sauté 2-3 more mins 2️⃣ Add the chicken, salt, and pepper and sauté until mostly cooked through 3️⃣ Create a well in the middle of the pot and add the flour, cook for 2 mins, stirring it around, and then slowly drizzle in the milk and chicken broth 1/2 cup at a time, mixing so that all liquid incorporates before adding more 4️⃣ Add the white wine, peas and carrots, pearl onions, and green beans; mix and bring to a boil for 3-5 mins and then add the thyme and turn off the heat 5️⃣ You can either transfer filing into pie dishes (or individual ramekins) OR you can place the pie crust on top of the filling in the dutch oven and bake it as is (push down into the pot so it makes contact with the filing); slice 3-4 vent holes in the crust and if you transfer filling into pie dishes or ramekins, pinch around the edge to seal 6️⃣ Bake for 30 minutes or until crust is golden brown; let cool for 5 minutes and enjoy! . ⏲30 minute prep time + 50 minute cook time. . Recipe serves 3 people
