Chicken Pot Pie

Name: Chicken Pot Pie
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4 servings
Cuisine: Southern
Ingredients: 1 Pound Butter; 3 Cups Flour; 2 Quart Heavy Cream; 2 Quart Milk; 5 Cups Water; ⅔ Cup Chicken Base; ¼ Cup Fresh Chopped Garlic; 2 Tablespoon White Pepper; 2 Tablespoon Seasoned Salt; 2 Tablespoon Dixie Dust; 2 Tablespoon Nutmeg; 2 Pound Carrots; 2 Pound Celery; 2 Pound Onion; 2½ Pound Potatoes; 10 lbs boneless skinless thighs

Chef-created by Miz Kathi

Grilled, seasoned chicken and tender carrots, celery, onion, and potatoes folded into a rich, nutmeg-spiced cream gravy built from a butter roux.

⏱ Prep 30m🔥 Cook 45m🕒 Total 75m🍽 4 servings

#premium#miz kathi's cotillion recipes#entrees

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Ingredients

1 PoundButter
3 CupsFlour
2 QuartHeavy Cream
2 QuartMilk
5 CupsWater
⅔ CupChicken Base
¼ CupFresh Chopped Garlic
2 TablespoonWhite Pepper
2 TablespoonSeasoned Salt
2 TablespoonDixie Dust
2 TablespoonNutmeg
2 PoundCarrots
2 PoundCelery
2 PoundOnion
2½ PoundPotatoes
10 lbsboneless skinless thighs

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Method

1
Vegetables: Cut all your vegetables. In a small pot add your vegetables, except mushrooms. Let boil until tender.
2
Chicken: Grill chicken with dixie dust, cube 1/4 inch when it is halfway done. Keep cooking until internal temperature meets or exceeds 165 degrees
3
Gravy: In LARge pot melt butter. Add flour and whisk to make the roux. Add Chicken base, heavy cream, milk and seasonings and mix well. As it begins to thicken, slowly add water a little at a time, mixing well in between.