Chicken Pot Pie

By Scrappin Broad

Ingredients

• FILLING - 1st Step
• 12-14 oz. skinless, boneless chicken breasts, cut into bite sized pieces
• 2-1/2 c chicken broth
• 1 bay leaf
• 1-1/2 c potatoes, peeled & chopped (about 8-10 oz.)
• FILLING - 2nd Step
• 1/2 to 1 c frozen peas
• 2 carrots, cut into 1/2 inch pieces (about 1 c)
• 2 stalks of celery, cut into 1/2 inch pieces (about 1 c)
• 1 medium onion, diced
• 4 Tbsp unsalted butter
• 1 Tbsp thyme, crushed
• 4 Tbsp snipped fresh parsley
• 2 tsp salt
• 1 tsp pepper
• SAUCE
• 5 Tbsp unsalted butter
• 2/3 c all-purpose flour
• 1 Tbsp sage, crushed (or 2 Tbsp fresh)
• 2 tsp dry mustard
• 2 Tbsp sherry or port wine
• Milk

Details

Preparation time 25mins
Cooking time 60mins

Preparation

Step 1

FILLING - 1st Step
In a large saucepan bring stock & bay leaf to boiling; add chicken.
Simmer, covered, 15 minutes or until chicken is no longer pink, adding potato in the last 7 minutes.
Strain stock & reserve. Set chicken & potatoes aside.

FILLING - 2nd Step
In a large skillet cook carrots, celery & onion in butter until tender.
Stir in peas, parsley, thyme, salt & pepper.
Cook & stir 1 minute more. Remove from heat & set aside.

SAUCE
Melt butter in saucepan over medium heat.
Stir in flour, sage & mustard to combine; cook 1 minute until lightly browned. Stir in reserved chicken stock & milk. Cook & stir until thickened & bubbly. Remove from heat; stir in sherry or wine. Stir in reserved veggies, chicken and potatoes. Cover and keep warm.

ASSEMBLY
Line a 9-10" pie pan with pie crust.
Pour mixture into crusted pie pan & cover with additional pie crust.

BAKE at 400 degrees 30-35 minutes.