Boston Market Corporation--formerly Boston Chicken Inc.--grew rapidly after its start in 1985. The quick expansion, however, proved to be the demise of the firm, and in 1998 Boston Market was forced to declare bankruptcy. McDonald's Corporation purchased the struggling chain of restaurants in 2000 and implemented a turnaround strategy designed to rebuild the Boston Market brand. In 2002, the company operated 650 company-owned restaurants in 28 states that offered home-style entrees, fresh vegetables, sandwiches, salads, soups, side dishes, and desserts. Boston Market also offers catering services along with frozen meals available in supermarkets through a partnership with HJ Heinz Company.

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Chicken Pot Pie


CHICKEN POT PIE
Boston Market Copycat Recipe

Serves 4


1 cup half and half
1 cup chicken broth
3 tablespoon all purpose flour
2 cup shredded, roasted, skinless chicken breast
2 cup mixed frozen vegetables, thawed
2 tablespoon chopped fresh flat-leaf parsley
2 tablespoon chopped chives
1 teaspoon chopped fresh thyme
1 teaspoon lemon juice
1 teaspoon salt
1/2 teaspoon grated lemon zest
1/2 teaspoon freshly ground black pepper
1 (half of a 14.1 oz. pkg.) ready-to-use refrigerated pie crust


Heat oven to 425 degrees. In a medium saucepan, whisk together half-and-half, broth, and flour. Bring to a boil, then reduce heat and simmer, stirring frequently, for about 4 minutes or until mixture is thick.
Stir in chicken, vegetables, parsley, chives, thyme, lemon juice, lemon zest, salt, and pepper. Cover and keep warm.

On a lightly floured surface, roll out pie crust into a circle 11 inches across. Cut evenly into 4 parts.
Divide pie filling among four 10-ounce ramekins. Drape crusts over tops and fold edges down over rims. Cut an X into center of each pie to vent. Bake 25 minutes, until pastry is browned and filling is bubbly. Cool 5 minutes before serving.




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