Spring is right around the corner, but the air is still crisp and perfect for a winter soup. Our chicken “pot” pie is loaded with everything you need to nourish your soul; veggies, bacon, cream, and, you guessed it, pot.
- 1 1/2 cups cooked diced chicken
- 1/2 cup cooked bacon
- 1/4 cup onion
- 1/2 cup celery
- 1 cup potatoes
- 1/2 cup corn
- 1/2 cup peas
- 2 tbsp minced garlic
- 4 tbsp cannabutter
- 1 3/4 cup chicken broth
- 1/4 cup Sherry
- 1/4 cup flour
- 1/2 cup cream
- 1/4 cup milk
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp fresh thyme
- 1 large egg beaten
- prepared pie dough
While store-bought broth will work just fine, if you love a house that smells like the comfort of home, you can easily make your broth the day before. Just throw chicken, carrots, celery, onions, garlic, and herb in a boiling pot and simmer it all day long.
Pre-heat oven to 425 degrees.
In a large saucepan, melt cannabutter over medium heat. Stir in onions and garlic and cook until fragrant.
Add Sherry and carrots, celery, and potatoes. Continue to saute until Sherry reduces in half.
Add broth and simmer until vegetables begin to soften (around 8 minutes).
Whisk together flour, milk, and cream and add to the pot. Stir in salt, pepper, and thyme. Simmer on low until thickened. (around 10 minutes)
Stir in chicken, bacon, corn, and peas and remove from heat. Poor into empty 9″ pie dish.
Roll out dough to 1/8″ thick. Using your favorite cookie cutters (or your cannabis cutters like ours), cut out shapes and cover the pie’s top.
Brush the top with beaten egg and bake for 30-35 minutes until the crust is golden brown.
Allow to cool 5 minutes and dish out and enjoy! The cookie-cutter crust makes it easy to dish out while keeping your crust intact to stack atop easily.