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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Chicken Pot Pie Recipe

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This recipe for Chicken Pot Pie is from Barbara's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb boneless chicken or rotisserie chicken cut into small pieces
~ 1 lb potatoes cut into bite size pieces
~ 1 lb carrots cut into bite size pieces
1 lb bag of frozen peas
1 onion, chopped
Optional ~ 8 oz sliced mushrooms
2 pie crusts
1 stick of butter & ¾ cup of flour
2 cups of milk & 2 cups of chicken broth
Salt & pepper, olive oil, any other preferred seasoning
Directions:
Directions:
Melt butter in saucepan over medium heat
Whisk flour into the melted butter and continue to whisk for ~ 1 min
Gradually whisk in chicken broth and milk
Cook until thickened ~ 6 - 8 minutes, remove roux from heat and season with salt & pepper
In a large skillet or wok, saute chicken on medium heat until no longer raw (skip this step if using rotisserie chicken)
Add mushrooms into skillet or wok and cook until they shrink down
Add onion into the wok and cook until they start to become clear and tender
Stir in carrots, cook for ~ 4 minutes, stir in potatoes, cook for ~ 5 minutes, add peas and cook for ~ 1 minute
Stir roux and chicken (if using rotisserie) into the mixture and cook additional 3-5 minutes
Prepare large oven safe dish and coat the bottom with oil, arrange one of the pie crusts at the bottom and add the filling into the dish, then arrange the other pie crust on the top
Bake in the oven at ~400° for approximately 30-40 minutes

 

 

 

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