Chicken Pot Pie (using fresh corn)
If you’re struggling to use up your summer corn stash, just swap it in for any recipe that calls for canned or frozen corn. The kernels just need a little sautéing and they’re better than any pre-packaged corn out there. If you want to be extra indulgent, pour in 1/3 C heavy whipping cream at the end to take it over the top and extra creamy!
Equipment
- 1 Pat
Ingredients
- 1 stick Salted Butter
- 1 Rotisserie Chicken, Shredded
- 2 Yellow Onions
- 3/4 c Flour
- 5 c Chicken Stock
- 2 Heaping TB better than Boullion Chicken Base
- Bag of frozen corn
- Bag of frozen peas & carrots
- 2 tsp Salt
- 1 tsp Pepper
- Optional 1/3 C Heavy Whipping Cream
- Canned Biscuits
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