Chicken Pot Pie
By á-749
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)
Details
Preparation
Step 1
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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