Chicken Pot Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: You can substitute grouse for pheasant for the chicken
Pie Crust
FILLING
¼ Cup Olive oil
1 Cup Potatoes, ½" diced
1¼ Cup Carrots, ¼" diced
½ Cup Onion, diced
1¼ Cup Celery ½" diced
½ Cup Bacon, ¼" diced and fried
2 Cups Cooked chicken, diced
1 Cup Stock
1 Tsp Ground bay leaves
1 Tsp Ground thyme
1 Tsp Pepper
1 Tsp Salt
½ Tsp Cinnamon
Optional ingredients: mushrooms, peas, asparagus
BECHAMEL SAUCE
3 Tbsp Butter
3 Tbsp Flour
3 Cups Whole milk
1 Tsp Salt
½ Tsp Pepper
1 Tbsp Parsley, chopped fine
½ Tsp Ground thyme
Pinch cayenne
1 Tsp Salt
½ Tsp Cinnamon
Optional ingredients: mushrooms, peas, asparagus
BECHAMEL SAUCE
3 Tbsp Butter
3 Tbsp Flour
3 Cups Whole milk
1 Tsp Salt
½ Tsp Pepper
1 Tbsp Parsley, chopped fine
½ TSP Ground thyme
Pinch Cayenne
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Directions: |
Directions:BECHAMEL SAUCE
Heat butter in saucepan. Add flour, whisking until smooth. Lower heat and slowly whisk in the milk. Cook, whisking often until thickened. Remove from heat and add herbs and spices. Mix and keep warm.
FILLING
Combine all filling ingredients; then add to the bechamel sauce and combine.
STEP 1
Heat a large, deep pan. Add oil. Saute the potatoes, carrots, celery, onion, and garlic for 5 minutes. Add stock and spices and cook until vegetables are soft. Add meat and heat through. Keep warm.
STEP 2
Roll out the dough. Brush the pie plate with butter and sprinkle with flour. Place dough into the pan and trim the edges. Pour the filling into the pie crust, then cover with dough and trim and seal edges. Brush the top with egg wash and cut in vent holes.
STEP 3
Bake at 400º for 20 minutes; then at 375º until golden brown. Remove from oven, let rest 10 minutes, then serve. |
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