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

  • 2

    tbsps. extra virgin olive oil

  • 1 1/2

    cups diced yellow onion

  • pinches of sea salt

  • 3/4

    cup peeled and diced carrots

  • 3/4

    cup peeled and diced celery

  • 1/4

    tsp dried thyme

  • 2

    tbsps. organic unsalted butter

  • 2

    tbsps. organic unbleached flour

  • 1/2

    cup chicken stock

  • 1/2

    cup low fat organic milk

  • 2

    cups shredded cooked organic chicken

  • pinch of pepper

  • 1

    recipe potpie pastry crust ( to follow)

Directions

Preheat oven to 350 degrees. In large pan, heat the olive oil over med. heat. Add the onion and a pinch of salt. Saute until golden. Add the carrot, potato, celery, and thyme, stir to fully incorporate, and continue to cook for 6 to 8 minutes or until tender. Transfer the vegetables to a bowl. In the same pan over med-low heat, add the butter. Once it has melted, add the flour and whisk quickly to make a paste. Slowly whisk in the stock and add the milk. Keep whisking until velvety smooth. Add a pinch of salt. If the sauce is too thick, add a small amount of stock. Return the vegetables to the pan and add the chicken and a pinch of salt and pepper. Mix to combine. Roll the prepared dough on a lightly floured surface into a circle 2 inches larger than your pie plate, and about 1/16 inch thick . Fill pie plate with chicken mixture and top with crust. Bake for 20 to 30 minutes or until the crust is golden brown.

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