Chicken Pot Pie with Cilantro & Red Onion



1 yellow onion, diced

2 cups carrots, diced

1/2 cup peas

1 cup of par boiled potatoes, diced

1 cup celery, chopped

3 cups chicken stock

1/2 cup flour

1 cup heavy cream

2 cups cooked chicken, diced

1/3 cup Cilantro & Red Onion Oil

Salt & Pepper to taste



Grease a 13" x 9" casserole dish

Preheat oven to 350F

In a large stock pot sauté the carrots, onions and celery in Cilantro & Red Onion oil over medium heat. Sauté until carrots are tender, about 5 minutes. Add the flour and stir until flour is combined smoothly. Whisk in the chicken stock and whish constantly. Bring to a simmer and whish continuously until thickened. Add the heavy cream and stir for a couple of minutes. Add the salt and pepper and adjust to taste. Mix in the potatoes, peas, and cooked chicken. Transfer to the casserole dish and bake for 25 minutes.


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