Homemade Chicken Pot Pie -

By á-46

Ingredients

• 6 Tbsp unsalted butter, softened
• 1/4 cup all-purpose flour
• 1 Tbsp cornstarch
• 1/2 cup milk
• A small onion, finely chopped
• A medium carrot, peeled and diced
• 1 celery stalk , diced
• 1 cup condensed chicken broth (or 1 cup water plus 2 chicken bouillon cubes)
• 1/2 medium size russet potato, peeled and diced
• 2 medium size baked chicken breasts, diced (link to the recipe is in the post)
• 1/2 cup frozen peas
• Salt to taste
• Freshly ground black pepper to taste

Preparation

Step 1

To prepare the filling, combine 4 tablespoons of the softened butter with the flour in small bowl. Set aside.
In a separate bowl, dissolve the cornstarch in the milk. Set aside.
In a large saucepan, add two tablespoons of butter and saute the onion, carrot, and celery over medium-high heat for about 3 minutes.
Add the broth and the potatoes, and bring to a boil. Cover and simmer for about 10 minutes or until the vegetables are just tender.
Add the butter and flour mix and bring to a gentle boil, constantly stirring.
Pour in the milk and cornstarch mixture and bring to a boil. Add salt and pepper to taste. Stir in the chicken and peas. Cover and let cool.

Preheat the oven to 400F.

If making 4 single portion pot pies, roll out 4 disks into 8"-9" circles and 4 disks into 5"-6" circles respectively. Use large disc on bottom of rameken.

Spoon the chicken filling into the baking dish. Cover with the second sheet of dough. Crimp the edges and tuck them in. Brush the top with egg yolk wash.

Bake on the rack positioned in the middle of the oven for about 50 minutes or until the pastry is golden brown. Let rest for 15 minutes before serving.