Chicken pot pie with heavy cream recipe

Place the remaining pie crust over the filling. Next stir in the salt black pepper thyme parsley celery seed and chicken bouillon.

Place the remaining pie crust over the filling.

Chicken pot pie with heavy cream recipe. Bring mixture to a boil and cook until thickened about 5 minutes. Stir in heavy cream cubed chicken peas parsley and thyme. Stir the soup milk chicken and vegetables in a medium bowl.

Spoon the chicken mixture into the pie plate. Sprinkle with 34 cup cheese. Place the remaining pie crust over the filling.

Melt butter in large skillet over low heat. Stir in flour salt pepper and thyme. Cook stirring until mixture is smooth and bubbly.

Gradually add the chicken stock and then the heavy cream whisking constantly until the sauce is smooth. Next stir in the salt black pepper thyme parsley celery seed and chicken bouillon.