Measurements

• 1 cup 1
• 1/2 teaspoon Black Pepper
• 1/4 cup Butter
• 2 Carrots
• 1/4 teaspoon Cayenne Pepper
• 2 cups Chicken
• 2 cups Chicken Broth
• 1/2 cup Flour
• 2 cloves Garlic
• 1/4 cup Heavy Cream
• 1 tablespoon Hot Sauce
• 1/2 teaspoon Paprika
• 1 cup Peas
• 1/2 teaspoon Pepper
• 1 Pie Crust
• 1 teaspoon Salt
• 1 Yellow Onion

Preparation Method

• Preheat your oven to 375°F (190°C).
• In a large skillet, melt the butter over medium heat.
• Add the diced carrots and yellow onion, and sauté until they are tender, about 5-7 minutes.
• Add the minced garlic and cook for another minute until fragrant.
• Stir in the flour and cook for 2-3 minutes to form a roux.
• Gradually whisk in the chicken broth and 1% milk, ensuring there are no lumps.
• Add the heavy cream, cayenne pepper, paprika, black pepper, and salt.
• Stir well to combine.
• Bring the mixture to a simmer and cook until it thickens, about 5-7 minutes.
• Add the shredded chicken, peas, and hot sauce.
• Stir to combine and cook for another 2-3 minutes.
• Pour the mixture into a pie dish and cover with the pie crust.
• Cut a few slits in the crust to allow steam to escape.
• Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown.
• Let the pot pie cool for a few minutes before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.