Chicken pot pie
Recipe by Elaine Crawford Daguanno
6 tbsp butter
1 med onion, chopped
1/2 cup chopped celery
6 tbsp flour
2 cups chicken stock
1 cup half & half
2 cups diced potatoes, blanched
1 cup diced carrots, blanched
1 cup sweet peas
2 cups shredded cooked chicken
2 tbsp finely chopped parsley
pie crust
salt and pepper
Prep. Time → 35 min
Cook Time → 30 min
1. 1. Preheat oven to 400 F.
2. Grease a 9 x 9 x 2" baking pan.
3. In a large saute pan, melt butter. Add the onions and celery and saute for 2 min. Season with salt & pepper.
4. Stir in flour and cook for about 3 - 4 min for a blond roux. Stir in chicken stock and bring to a boil.
5. Reduce to simmer and continue to cook for 4 - 6 min or until the sauce starts to thicken.
6. Stir in half & half and continue to cook for 4 min. Season with salt and pepper.
7. Stir in potatoes, carrots, peas and chicken. Mix the filling thoroughly. Line the baking pan with 1 pie crust.
8. Pour the filling into prepared pan. Place the top crust on top of the filling. Carefully tuck the overlapping crust into the pan. Crimp the edges of the pan and place on a baking sheet.
9. Place the sheet in the oven and bake for 25-30 min or until the crust is golden brown and crispy.
10. Remove from oven and cool for 5 minutes before serving.
main courses, wwwfoodtvcom January 31, 2017 02:33
Author Emeril Lagasse
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