By Eileen Latimore
Chicken Pot Pie
4 steps
Prep:10minCook:30min
Updated at: Thu, 17 Aug 2023 03:18:44 GMT
Nutrition balance score
Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.
Ingredients
6 servings
6 tablespoonsunsalted butter
1 cupyellow onions
chopped
½ cupcelery
chopped
salt
to taste
freshly ground black pepper
to taste
6 tablespoonsbleached all-purpose flour
2 cupsChicken Stock
or canned chicken broth
1 cuphalf-and-half
2 cupspotatoes
peeled and diced, Idaho, cooked in boiling salted water until tender, 6 to 8 minutes
1 cupcarrots
diced, cooked in boiling salted water until tender, 4 to 5 minutes
1 cupsweet young peas
fresh or frozen, defrost if frozen
2 cupschicken
shredded, cooked, white and dark meat
2 tablespoonsfresh parley leaves
finely chopped
Basic Savory Piecrust
Instructions
Step 1
Preheat the oven to 400 degrees F.
Step 2
Grease a 9 x 9 x 2-inch baking pan.
Step 3
Heat the butter in a large sautÈ pan over medium-high heat. Add the onions and celery, season with salt and pepper, and cook, stirring, for 2 minutes. Stir in the flour and cook, stirring, for 3 to 4 minutes to make a blond roux. Stir in the chicken stock and bring the liquid to a boil. Reduce the heat to medium-low and simmer until the sauce begins to thicken, 4 to 6 minutes. Stir in the half-and-half and continue to cook for another 4 minutes. Season with salt and pepper. Stir in the potatoes, carrots, peas, chicken, and parsley, season with salt and pepper, and mix well.
Step 4
Line a baking pan with one of the rolled-out piecrusts. Pour the filling into the prepared pan. Place the second crust on top of the filling. Carefully tuck the overlapping crusts into the pan, forming a thick edge. Crimp the edges, cut vents in the top crust, and place on a baking sheet. Bake until the crust is golden brown and crusty, 25 to 30 minutes. Let cool for 5 minutes before slicing to serve.
