Wednesday, December 02, 2009

Chicken Pot Pie

EXCELLENT! What else is there to say? This is without a doubt the best chicken pot pie I have ever had. I used a pillsbury crust and put it in a rectangle pyrex pan (used two crusts on bottom/2 on top) and it was perfect for my large family. This recipe has been tweaked from the original that inspired me. This is a favorite.  It will make enough filling to make 1 rectangle shaped pot pie using 4 pie crusts and you will have enough filling left over to freeze for another pie for later or you can make 2 pies now if you have 4 more crusts.  I like to freeze the filling for an easy meal later.

Delicious Chicken Pot Pie
Shared & Reconfigured By: 
Barbara Burrell


2 cups potato, diced
1 cup onion, diced
1 cup celery, diced
1 cup carrot, diced
1 cup peas
1 cup melted butter
1 cup all-purpose flour
4 cups chicken broth
1 cup heavy whipping cream, half-and-half or milk
1 teaspoon salt
1/4 teaspoon pepper 
2 cups chicken, cooked and chopped
4 pie crusts (either store bought or your own recipe)

1. Preheat oven to 400°F.
2. Saute onion, celery, carrots and potatoes in butter for 10 minutes.
3. Add flour to sauteed mixture, stirring well Cook one minute stirring constantly.
4. Combine broth and half and half.
5. Gradually stir into vegetable mixture.
6. Cook over medium heat stirring constantly until thickened and bubbly.
7. Stir in salt and pepper; add chicken and stir well.
8. Pour into shallow 2 quart casserole dish and top with pie shells.
9. Cut slits to allow steam to escape.
10. Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.

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