Shurfine Recipe: chicken pot pie

chicken pot pie

chicken pot pie

prep instructions:

Preheat oven to 375°F. In a large pot combine water, chicken, chopped carrots,clicked celery, and finely chopped onion. Bring to a boil then reduce to a simmer and cook for 8-10 minutes until vegetables are fork tender. Add chicken boullion cubes, pepper, and butter. Dissolve the cornstarch and flour into the whipping cream and combine with the chicken and vegetables. Cook for another 2-3 minutes until thickened. Unroll the pie crusts. Cut two 4″ circles out of each crusts. You can also cut 3 smaller circles if you are using smaller ramekins. Spoon chicken mixture into ramekins. Wet the top of the ramekin and place the pie dough disk onto top of the chicken mixture. Make small slits into the dough to let steam escape. Place the ramekins on a foil lined sheet pan into a 400°F oven for 30-40 minutes until the crust is a golden brown.

Makes 4 servings.


  • 2 cups water
  • 1 lb chicken breast, skinless, boneless (cut into 1/2" cubes)
  • 3 carrots
  • 3 ribs of celery
  • 1 medium onion, finely chopped
  • 3 chicken bullion cubesShurfine
  • 1/4 tsp pepperShurfine
  • 1/4 cup butterShurfine
  • 4 Tbsp cornstarchShurfine
  • 1 Tbsp flourShurfine
  • 1 cup heavy creamShurfine
  • 1 cup frozen peas
  • = shurfine brand