Chicken Pot Pie

By C M
1 fave
Nutrition per serving    (USDA % daily values)
CAL
423
FAT
90%
CHOL
39%
SOD
18%
Uploaded by: a56cec64b101

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Ingredients for 8 servings

For the sauce:

6 Tbsp flour

6 Tbsp butter

2 c. chicken broth (if I don't have any I dissolve 4 bouillon cubes in 2 cups water)

1 c. heavy whipping cream

1/2 tsp fresh cracked pepper

For the rest:

1 package pre-made refrigerated pie crusts (2 crusts)

2 chicken breasts (about 4 c. chicken), cooked

1/2 large onion, chopped and cooked; or 1/2 c. pearl onions, cooked

1/2 c. peas, cooked

1/2 c. carrots, sliced and cooked

1/2 c. celery, sliced and cooked

1 potato, peeled, cubed and cooked

9-inch deep dish pie pan

1-quart saucepan

2-cup microwave safe measuring cup or dish

Preparation

1.

Chop the onion up very chunky. Slice the carrots and celery about 1/2" thick (I use frozen veggies) and frozen peas). Peel and cut the potato and boil for 3 minutes. Drain and run under cold water to stop the cooking process. Heat 2 Tbsp olive oil in a large fry pan or skillet and cook the chicken until golden brown and cooked through. Cut into 1 inch cubes. For the sauce: Put the broth in the microwave safe dish and heat on "high" for 2 minutes. Melt the butter in the saucepan and add the flour to make a roux. Cook, whisking, for 3 minutes. Slowly add the broth and whisk until incorporated into the roux. Add the cream and pepper and blend thoroughly. Cook until sauce it is very thick and smooth. Remove from heat. Assembling the pie: Preheat the oven to 425 degrees. Unroll the pie crusts (I cheat and buy pie crusts) on a lightly floured surface and repair any tears in them. Line the bottom of the pie pan with one crust and use a fork to perforate it in a few places. Put a layer of vegetables, potatoes, and chicken, and pour half of the sauce over them. Do this again until all of the vegetables, chicken and sauce have been added to the pan. (Cover with the second crust and pinch the seams together. Flute the edges with a fork or crimp with your hands. With a sharp knife, cut 6 to 8 slits on the top crust to vent steam. Bake for 25 to 30 minutes, or until crust is golden brown.

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