Chicken Pot Pie

Chicken Pot Pie


Chicken Pot Pie:

– 1 tbsp vegetable oil
– 4 cloves chopped garlic
– 1 tbsp chopped rosemary
– 2 chicken breast diced
– 4 tbsp Butter
– 1 cup diced onion
– 1 cup diced celery
– 1 cup diced carrot
– 4 tbsp Flour
– 2 cups chicken stock
– 1 cup of Water
– 200ml Cream
– 1 cup peas (fresh OR frozen)
– 1/3 cup chopped parsley
– 1 sheet puff pastry
– Egg wash
– Salt & peper
In a hot pot on high heat, add oil then the garlic and rosemary and cook for 30seconds, add your chicken, season with salt & pepper, cook for 3mins.
In the same pot, add the butter, when the butter is melted, add your diced vegetables and sauté until they’re welted, add flour and cook for about 1MIN until the raw flavor of the flour is gone, add your chicken stock, then water, cover until it starts simmering, add the cream, season with salt & pepper, then add the peas, and stir, then add back your chicken, then parsley and stir.
On your working surface, Flour your counter, then put your buff pastry, start by cutting circles out of the dough (make sure the size of the circles are as the size of the ramekins) Then in your oven prove ramekins, add your chicken pot pie mixture, then your circles of buff pastry, brush with egg wash, season the dough with salt & pepper, then put in a preheated 200c oven for for 30MINS until golden brown.
Remove from the oven and rest for 5mins, then ENJOY!

I do not claim of owning the music used in this video!
Music credit goes to their own owners©

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Chicken Pot Pie

Creamy Chicken Pot Pie Noodles


This creamy and smoky take on chicken pot pie in the form of a pasta dish is simply mouthwatering! There are so many things going for this dish, starting with the creamy sauce and juicy chicken. I also add bits of diced Canadian bacon for a sweet and smoky flavor which perfectly complements the other ingredients.

Music Courtesy of Nicolai Heidlas
Track: These Moments

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Chicken Pot Pie

Biscuit Topped Chicken Pot Pie

This spectacular biscuit topped chicken pot pie is homemade comfort food at it’s finest! A rich a hearty filling is topped with fluffy soft biscuits turning this classic dish into a taste of the South in your mouth. View the full recipe here:

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Chicken Pot Pie

Paula Deen’s Dutch Oven Peach Cobbler

Whether its peach season in early summer or baking season in the fall, this recipe is not only easy but amazingly delicious.

ground cinnamon
1/3 cup for cobbler sugar, 1/4 cup sugar for topping
2 3/4 cups baking mix, divided
2 (16 oz) cans sliced peaches in heavy or light syrup, or in fruit juice
1 pint fresh blueberries
1/4 cup (1/2 stick) butter, melted
1/2 cup milk
cinnamon sugar, (1/4 cup sugar combined with 2 teaspoons ground cinnamon; store in an empty spice shaker jar; shake well before each use)

1. Spray a Dutch oven with vegetable oil cooking spray. Preheat oven to 350°.

2. Drain 1 can of the peaches.
3. Combine both cans of peaches, including the juice from the undrained can, the blueberries (if using), 1/2 cup baking mix, 1/3 cup sugar and a sprinkling of cinnamon. Place this mixture into the Dutch oven.

4. To make the topping: Combine 2 1/4 cups baking mix, 1/4 cup sugar, butter and milk in a resealable plastic bag. Drop bits of dough, using your fingers, on top of the peaches. Sprinkle with cinnamon sugar.

5. Place the Dutch oven into the preheated oven for 30-45 minutes, or until the top is golden brown and crusty.

6. Serve and enjoy!

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Chicken Pot Pie

Low Carb CHICKEN POT PIE plus a CARBQUICK REVIEW! – Easy Weeknight Low Carb Casserole

Easy Low Carb Chicken Pot Pie! Need a quick and easy weeknight meal? Let’s find out if Carbquick Baking Mix makes a suitable alternative to traditional chicken pot pie.

We make one of the flagship recipes found on the back of the Carbquick box for Turkey Pot Pie. We substituted chicken thighs for the turkey and used steamed broccoli for the vegetable. Find out how it turned out, and hear our final Carbquick Review as well!





Gourmia Induction Cooktop:

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Carefree by Kevin MacLeod is licensed under a Creative Commons Attribution license (

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