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Bibi's Chicken Pot Pie
Bibi's Chicken Pot Pie
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Prep Time:
40 minutes
Cook Time:
75 minutes
Total Time:
125 minutes
Elevate classic chicken pot pie with savory sausage meatballs, mushrooms, bell pepper, and spinach for a tantalizing twist.
Ingredients:
  • 0.5 pound breakfast sausage
  • 2 cups boiling water
  • 4 teaspoons chicken soup base
  • 0.25 cup unsalted butter
  • 1 medium onion, chopped
  • 1 (8 ounce) package fresh mushrooms, chopped
  • 1 medium red bell pepper, seeded and chopped
  • 1.25 cups all-purpose flour, divided
  • 1 cup cream
  • 0.5 (10 ounce) package frozen chopped spinach, thawed and well drained
  • 2 cups chopped cooked chicken
  • 0.5 teaspoon celery seed
  • 0.5 teaspoon ground paprika
  • 0.33333334326744 cup shortening
  • 2 tablespoons ice water
Instructions:
  • Preheat the oven to a toasty 425 degrees F (220 degrees C).
  • Roll sausage into bite-sized meatballs and arrange on a baking sheet with edges.
  • Bake in the preheated oven for 15 to 18 minutes until nicely browned. Then transfer the sausage to a paper towel-lined plate.
  • Lower the oven temperature to 350 degrees F (175 degrees C) and grease a deep-dish pie pan or a 2-quart casserole dish.
  • In a bowl, mix boiling water with soup base to make a rich double-strength chicken stock. Keep it aside.
  • In a skillet over medium heat, melt butter and sauté onion until soft and translucent, around 5 minutes. Add mushrooms and bell pepper; cook until the mushrooms start to soften, about 5 to 8 minutes. Stir in garlic and cook until fragrant, about 1 minute.
  • Sprinkle 1/4 cup flour over the vegetables and coat them evenly. Cook and stir for 2 minutes. Pour in chicken stock and cream. Cook and stir until thickened, about 5 minutes. Add sausage, spinach, and cooked chicken. Transfer mixture to the prepared pan.
  • In a medium mixing bowl, mix together the remaining flour, celery seed, paprika, and salt. Add the shortening and use a pastry knife or fork to cut it in until the mixture resembles coarse meal. Sprinkle ice water over the flour mixture and stir until it forms a ball.
  • Place the dough on a lightly floured surface. Roll it out with a floured rolling pin into a circle big enough to cover the pie pan or casserole dish with the chicken filling. Gently lay the dough on top of the filling and cut several slits on the surface.
  • Place the dish in the center of the preheated oven and bake until the filling is bubbly and the crust is golden brown, about 40 to 45 minutes. Let it cool on a rack for 10 minutes before serving.

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