Country Chicken Pot Pie Recipe from Cavendish Farms

I love that they start with premium, nutrient-rich PEI potatoes, leave the skin on and prepare

them with 100% canola oil and lightly season them with sea salt….

Ingredients:

• ¼ cup Butter
• 2 cups Chicken Breasts, boneless and skinless, cut into small pieces
• ½ cup Onion, chopped
• ½ cup Celery, rough chopped
• ½ pkg From the Farm Rustic Reds
• ½ cup Broccoli, small florets
• ½ cup Cauliflower, small florets
• ½ cup Carrots, chopped
• ¼ cup Peas
• ¼ cup Corn
• ¼ cup Butter
• ¼ cup All-Purpose Flour
• 1½ cup Chicken Broth
• 1 cup Cream, 18% or 35%
• 4 Tea Biscuits, cut in half

Directions:

1. Spray or grease shallow roasting pan or casserole dish with nonstick cooking spray or grease with butter; set aside. Heat oven to 400°F.
2. In a large non-stick skillet or frying pan melt ¼ cup butter. Add chicken, onion and celery. Cook over medium-high heat, stirring occasionally, until chicken is cooked (about 6 minutes). Add From the FarmTM Rustic Reds and vegetables. Cook 5 minutes, stirring occasionally.
3. In a medium non-stick skillet or frying pan melt remaining¼ cup butter. Stir in flour; cook on low heat for 60 seconds. Slowly add chicken broth, whisking until mixture is smooth. Add cream and cook, stirring occasionally, until mixture comes to a full boil. Pour over chicken mixture in other pan; mix well. Pour chicken mixture into prepared roasting pan or casserole dish.
4. Bake 25 to 35 minutes or until crust is golden brown and edges are bubbling. Cover crust with aluminum foil during baking if it browns too quickly.
5. Top with tea biscuits before serving.

http://www.settingforfour.com/2013/02/country-chicken-pot-pie-recipe-from-cavendish-farms.html