Homestyle Chicken Pot Pie
Meal • Á La Carte Pan
w/ haricot vert salad
SERVES 4 • OVEN • 60 MINUTES
Step 1Preheat the oven to 375º & prepare to cook on the middle rack. While the oven is preheating, unpack all your "mise en place" (ingredients).
Step 2Remove the plastic lid & place the uncovered pan of chicken pot pie directly from the fridge onto a sheet tray in the oven on the middle rack for 50 minutes. You know your oven best; cook time may vary, but you're looking for the chicken pot pie to be completely heated through with a golden crust.
Remove the chicken pot pie from the oven & let it rest for 10 minutes before serving.
In a large bowl, toss the mixed greens with the mustard sherry vinaigrette with tongs until the greens are thoroughly coated. Place the dressed greens on a serving platter. Garnish the salad with haricot vert, pickled shallots, & brown butter almonds. Serve hot chicken pot pie with finished haricot vert salad. Enjoy!
Á La Carte Pan InstructionsPreheat oven to 375° & prepare to cook on the middle rack. Remove plastic lid & place uncovered pan directly from the fridge onto a sheet tray in the oven for 50 minutes. You know your oven best; cook time may vary, but you’re looking for the pot pie to be warmed through with a golden crust. Remove from the oven & let rest for 10 minutes before serving.