Chicken Pot Pie

Photo by Darlene C.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 6

    Tablespoons butter

  • 1

    Cupchopped Onions

  • 1/2

    Cup chopped celery

  • 6

    Tablespoons flour

  • 2

    Cups chicken stock

  • 1

    Cup half and half

  • 2

    Cups diced potatoes, blanched

  • 1

    Cup diced carrots, blanched

  • 1

    Cup sweet peas

  • 2

    Cups shredded chicken, cooked

  • 2

    Tablespoons finely chopped parsley

  • 2

    pie crusts

  • Salt and pepper

Directions

Preheat the oven to 400 degrees F, grease a 9x9 by 2" square baking dish. In a large saute pan, melt the butter. Add the onions and celery and saute for 2 minutes. Season with salt and pepper. Stir in the flour and cook for about 3 to 4 minutes for a blond roux. Stir in the chicken stock and bring the liquid up to a boil. Reduce to a simmer and continue to cook for 4 to 6 minutes. Season with salt and pepper. Stir in the potatoes, carrots, peas and chicken. Mix the filling thoroughly. Line the baking pan with one of the crusts. Pour the filling into the prepared pan. Place the top crust on top of the filling. Carefully tuc the overlapping crust into the pan, forming a thick edge. Crimp the edges of thepan and place on a baking sheet. Place the sheet in the oven and bake for about 25 to 30 minutes or until the crust is golden brown and crispy. Remove from the oven and cool for 5 minutes before serving.

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