Still craving pie after the holidays? ...Us too. Try this savory recipe for Chicken Pot Pie tonight! Find Bourbon Barrel Aged Worcestershire, Bourbon Smoked Paprika, and Bourbon Smoked Pepper at bourbonbarrelfoods 1/3 cup butter 1/3 cup all purpose flour 1 1/2 cup chicken broth 1 1/2 cup milk 1/4 cup. Bourbon Barrel Aged Worcestershire Sauce 1 tsp. Bourbon Smoked Paprika and Bourbon Smoked Pepper 1 tsp. cayenne pepper 2 Tbsp. butter 1 large sweet onion, diced 1 (8 oz.) package sliced mushrooms 4 cups cooked chicken, shredded 2 cups frozen hash browns 1 cup matchstick carrots 1 cup frozen small sweet peas 1/3 cup chopped fresh parsley For the crust: 2 (14.1 oz.) refrigerated pie crust 1 egg white Pre-heat oven to 350 degrees F. Melt 1/3 cup butter in a large saucepan over medium heat; add all-purpose flour, and cook, whisking constantly, 1 minute. Gradually add chicken broth, milk, and Worcestershire, and cook, whisking constantly, 6-7 minutes. Remove from heat and add spices. Melt 2 Tbsp. butter in a large Dutch oven over medium high heart; add onion and mushrooms, and saute 10 minutes. Stir in chicken, next four ingredients, and sauce. Place one pie crust in a lightly greased 10-inch Lodge Cast Iron skillet. Spoon chicken mixture over piecrust, and top with remaining piecrust. Whisk egg white until foamy; brush top of piecrust with egg white. Cut four to five slits in the top of the piecrust. Bake at 350 for 1 hr to 1 hr 5 minutes.
Posted on: Tue, 30 Dec 2014 14:35:38 +0000
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