Chef Daniella’s Chicken Pot Pie
2 large diced chicken breasts
1 diced sweet potato
1 cup of baby portobello mushrooms
1 cup of leeks
I cup of frozen mixed vegetables
3 tablespoons of Boochie’s Best everything nice seasoning blend
3 tablespoons of chives
1 tablespoon of red pepper flakes
2 tablespoons of flour
2 tablespoons of adobo
2 tablespoons of Worcester sauce
2 tablespoons of soy sauce
1/4 cup of olive oil
1/2 diced white onion
2 cups of bone broth
1 pie crust
1 beaten egg
Marinate diced chicken breasts in olive oil, Boochie’s best, Worcester sauce, soy sauce, chives, red pepper flakes, and adobo and half of the diced onion. Set for 20-30 minutes to marinate.
In a hot cast iron skillet, place 2 tablespoons of butter and a drizzle of olive oil. Then add marinating chicken breast and cook over medium heat for 5 minutes then flip. Once chicken is done, set cooked chicken aside. In the pan, add remaining onions from marinade and then add your vegetables, sweet potato, mushrooms, and leeks. Cook on low heat for 10 minutes until tender.
Add the flour over the cooked veggies then slowly stir in your broth. Once thickened place cooked chicken back in the pan. Stir chicken thoroughly and cook on low heat for another 10 minutes. Turn off heat and let cool for 20 mins.
Place pie crust over pan and tuck in the sides so all of the filling is fully covered. Brush egg over pie and cut three little slices on the top. Put pie in a 400 degree preheated oven, and cook for 15-20 minutes or until golden brown.