Chicken Pot Pie

Chicken Pot Pie
Chicken Pot Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    medium carrots

  • 3

    celery stalks

  • 1

    bunch parsley

  • 1

    medium onion

  • 3

    large potatos (1 1/2 lbs)

  • 1

    quart chicken stock

  • 1

    cup peas

  • 1

    lb cooked skinless boneless chicken

  • 1/4

    cup butter

  • 1/4

    cup flour

  • 3/4

    cup heavy cream

  • nutmeg

  • 1

    egg

  • For herb biscut (or use Grands Biscuts!)

  • 2

    cups flour

  • 1

    tbsp baking powder

  • 1

    tsp salt

  • 3/4

    cup butter

  • 3/4

    cup milk (more if needed)

  • 1

    small bunch of parslet

Directions

Slice carrots, trim celery and cut potatos. Cook in the chicken stalk for about 3 minutes. Add peas and cook for 5 minutes longer. Drain and RESERVE 2 CUPS OF STOCK Meanwhile, cut onions and parsley. Melt butter in smal saucepan over medium heat. Add onion and cook until softened but not browned 3-5 min. Sprinkle the flowur over the onions and cook for 1-2 minutes. Stir in 2 cups of the reserved chicken stock and eat, whisking, until the sauce comes to a boil and thickens. Add cream and a pinch of nutmeg. Pour sauce over chicken and veggie mixture. Mix and pour into a greased 9X13 pan or individual crocks. Add biscuts on top For biscuts, add cold small pieces of butter to sifted flour and baking powder and salt. Rub mixture with fingers until it forms fine crumbs. Add parsley. Make a well in center and add milk. Quickly cut with a knife to form coarse crumbs. Mix dough intul it becomes together. Turn into a floured surface and knead for a few seconds. Cut into 1/2 inch thick rounds (4-6). brush tops with egg. Heat oven to 425. Bake pies for 15 minutes then lower oven to 350 and continue baking until crust is browned about 7-10 min. In Pan, bake 425 for 15 min, then 350 for 20-25 minutes Or about 25-20 minutes if using Grands biscuts.

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