CHICKEN POT PIE RECIPE
Cook: 45 minutes
Tasty, fairly easy traditional chicken pot pie recipe.
- 1 quart chicken broth
- 3 whole skinless, boneless chicken breasts cut in 1-inch cubes
- 1 cup celery, cubed
- 1 lb potatoes, peeled and cubed
- 1 cup carrots, cubed
- 1 cup frozen (defrosted) peas
- 1 cup pearl onions, peeled, fresh or frozen
- 1 cup fresh or frozen mushroom slices
- 4 TB butter
- 4 TB flour
- 1 cup "half and half"
- 2 TB Worcestershire sauce
- 1/4 tsp nutmeg
- 1 tsp salt
- 1/4 - 1/2 tsp pepper
- 1 box frozen puff pastry sheets (17.3 oz)
THAW puff pastry.
PREHEAT oven to 400 degrees.
IN a large saucepan place the broth, celery, potatoes, carrots.
BRING to a boil.
REDUCE heat to a simmer, simmer vegetables for 10 minutes.
ADD cubed chicken, simmer 10 minutes.
ADD onions peas and mushrooms, simmer another 5 minutes.
MEANWHILE, melt butter in a small saucepan.
STIR in flour.
SIMMER, stirring constantly till creamy, about 3 minutes.
ADD the half and half, the Worcestershire sauce, nutmeg salt and pepper.
SIMMER for a few minutes, stirring constantly till mixture is thick enough to coat a spoon.
PLACE mixture in a 9-inch pie plate or large ovenproof dish.
YOU can prepare dish ahead of time to this point.
IF refrigerated, remove ahead of time to bring to room temperature.
ROLL out puff pastry on a lightly floured surface till large enough to completely cover mixture + extra to cover edge of plate.
PLACE pastry over top of dish and firmly press down edges to rim of plate to seal.
CUT vents near center of pie with a knife or use a fork to make holes.
Place on middle rack of oven.
Bake for 35 to 45 minutes till crust is golden and filling is bubbling.
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