Chicken Pot Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 tablespoons butter
1 cup chopped onions
1/2 cup chopped celery
6 tablespoons flour
2 cups chicken stock
1 cup half and half
2 cups diced potatoes, blanched (or canned)
1 cup diced carrots, blanched (or canned)
1 cup sweet peas (I use frozen)
2 cups shredded chicken, cooked
2 tablespoons finely chopped parsley
1 refrigerated Pillsbury pie crust
salt and pepper
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Directions: |
Directions:Preheat the oven to 400º.
1. Set the pie crust out and let come to room temperature.
2. Finding the right pan for this recipe is very important. I use a 9x12 pan that is deeper than most and heavy.
3. Lay one of the crusts out on a floured surface. Use a rolling pin to stretch the crust into a rectangle shape big enough to fit your pan all the way up the sides to the top edge. Place crust in pan.
4. 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 blonde 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.
5. Stir in the half and half and continue to cook for 4 minutes. Season with salt and pepper. Stir in the potatoes, carrots, peas and chicken. Mix the filling thoroughly.
6. Pour the filling into the prepared pan.
7. Roll out the second pie crust to fit the top of the 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 until the crust is golden brown and crispy. Remove from the oven and cool for 5 minutes before serving. |
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Personal
Notes: |
Personal
Notes: Chicken Pot Pie was requested often when you all were kids, and always when you were home on a visit from college. I loved that you all loved this so much, and it was a joy for me to make it for you.
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