During the height of the Covid-19 pandemic, OCWS member and self-proclaimed chef Denise Scandura got busy in her kitchen. She started a blog, titled it Dishes by Denise and aspired to post a recipe every day. Her Chicken Pot Pie was one of them. The dish also garnered Chef of the Evening honors at the Gold Medal Mini-Tasting last fall.

Chicken Pot Pie

Ingredients

1 1/2 lb. chicken breasts

3/4 stick of butter

7 Tbsp. all-purpose flour

3 cups chicken broth (left over from cooking chicken in the crock pot)

1/2 cup of heavy cream 12 oz. frozen vegetables (carrots, peas, corn and green beans)

Salt and pepper

Paprika

Egg

Premade pie crusts (2)

Instructions

ADD chicken breasts to slow cooker in a single layer. Cook on low 1 1/2 to 2 1/2 hours. Let cool then shred. Be sure to save the broth from the chicken.

PREHEAT oven to 350 degrees.

MELT butter in an oven-safe pan, then add the flour, stirring constantly until it becomes a roux. This takes a few minutes; wait until it becomes slightly brown.

SLOWLY add the warm broth and cook until the mixtures thickens, then add heavy cream (or half & half).’

HEAT vegetables in microwave on high 4-5 m