Chicken Pot Pie

  • on July 17, 2010
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Ingrients & Directions

6 tb Butter
1 c Chopped onions
1/2 c Chopped celery
Salt; to taste
Freshly-ground black pepper;
-to taste
6 tb Flour
2 c Chicken stock
1 c Half-and-half
2 c Diced potatoes; blanched
1 c Diced carrots; blanched
1 c Sweet peas
2 c Shredded chicken; cooked
2 tb Finely-chopped parsley
1 Recipe Basic Savory Pie
-Crust; see * Note

* Note: See the Basic Savory Pie Crust recipe which is included in
this collection.

Preheat the oven to 400 degrees. Grease a 9- by 9- by 2-inch square
baking pan. In a large saute pan, melt the butter. Add the onions and
celery and saute for 2 minutes. Season with salt and pepper. Stir in
the flour and cook for about 3 to 4 minutes for a blond roux. Stir in
the chicken stock and bring the liquid up to a boil. Reduce to a
simmer and continue to cook for 4 to 6 minutes, or until the sauce
starts to thicken. Stir in the half-and-half and continue to cook for
4 minutes. Season with salt and pepper. Stir in the potatoes,
carrots, peas, chicken, and parsley. Mix the filling thoroughly. Line
the baking pan with one of the crusts. Pour the filling into the
prepared pan. Place the top crust on top of the filling. Carefully
tuck the overlapping crust into the pan, forming a thick edge. Crimp
the edges of the pan and place on a baking sheet. Place the sheet in
the oven and bake for about 25 to 30 minutes or until the crust is
golden-brown and crispy. Remove from the oven and cool for 5 minutes
before serving. This recipe yields 6 servings.

6 servings

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