Chicken pot pie or chicken pot

Chicken pot pie with crust or skip the crust to make it low-carb for chicken pot

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Season 6 chicken thighs with salt, salt, pepper, nature, seasoning, slap your mama, dill, and thyme. Sautéed chicken and butter until browned on both sides. Cover chicken with water or broth and deglaze the pan scrape the bottom of the pan. Pressure cook chicken for 15 minutes or slow cook on high for four hours or on low for eight hours.

Step 2

Set chicken aside in a bowl and set aside the liquid. Shredded chicken into small pieces once shredded. Add a little bit of the liquid back to the chicken to keep it moist.

Step 3

Cut the vegetables, then sauté the vegetables in butter or bacon fat until soft.

Step 4

Add a layer of flour to cover the vegetables and cook flour off for about three minutes.

Step 5

Add chicken broth and continue to stir as sauce thickens then add half a cup of heavy whipping cream and continue to stir once you have your desired thickness turn off the heat. add same seasonings you added to the chicken if you want you can use the liquid from cooking the chicken.

Step 6

Add shredded chicken to the vegetables if you are making chicken pot take the mixture put it into a dish and bake at 375 for 15 minutes if making chicken pot pie continue.

Step 7

Place the bottom crust in a greased pan then pre cook the bottom crust in the pan for five minutes at 375°

Step 8

Add filling, make sure to spread evenly.

Step 9

Add top pie crust crimping the edges if desired, cut two slits in the middle of the pie.

Step 10

Make an egg wash by scrambling one egg and a bowl with a splash of water and spread evenly over the top pie crust then sprinkle core salt on top of desired. Bake pot pie at 375 until crust is golden brown approximately 30 minutes.