Ingredients: |
Ingredients: 1 recipe pastry for a (10 inch) double crust pie ( I use a prepared pie crust)
4 tbsp. butter
1 small onion, minced
2 stalks celery, chopped
2 carrots, diced
3 tbsp. dried parsley
1 tsp. dried oregano
salt and pepper to taste
2 c. chicken broth (you can use 2 cubes of chicken bouillon dissolved in 2 cups water)
3 potatoes, peeled and cubed
1 1/2 c. cooked chicken or turkey, cubed
3 tbsp. all-purpose flour
1/2 c. milk
½ c. peas
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Directions: |
Directions:1. Preheat oven to 425º F (220º C). Roll out bottom pie crust and place in the 10 inch pie pan and set aside.
2. Place 2 tablespoons of the butter in a large skillet. Add the onion, celery, carrots, parsley, oregano, salt and pepper. Cook and stir until the vegetables are soft. Stir in chicken broth. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.
3. In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the chicken or turkey and flour. (I put the chicken/turkey and flour in a Ziploc bag and shake it until the chicken is covered. Then, I put all of it in the saucepan with the butter and stir it to get the chicken covered in butter). Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Add peas. If they are frozen peas, stir them in and they will thaw pretty quickly. Pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.
4. Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350º F (175º C) and continue baking for 20 minutes, or until crust is golden brown. (My oven has some issues and Joe likes the crust very done, so I bake mine at 425º the whole time- 35 minutes) |
This recipe for CHICKEN POT PIE is from