Chicken Pot Pie
By allison72884
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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
- 1 cup diced carrots, blanched
- 1 cup sweet peas
- 2 cups shredded chicken, cooked
- 2 tablespoons finely chopped parsley
- 1 frozen double pie crust
- Salt and pepper
Details
Servings 6
Level of difficulty Average
Preparation time 30mins
Cooking time 50mins
Cost Average budget
Preparation
Step 1
Preheat the oven to 400 degrees F.
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 blond 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. 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. Pour the filling into the prepared pie crust. 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 for about 50 minutes or until the crust is golden brown and crispy.
Remove from the oven and cool for 5 minutes before serving.
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