DINER CHICKEN POT PIE

Easy and tasty home made chicken pot pie, full of mixed veggys and chicken Serves 4 to 6
chicken pot pie

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1 or 2 medium Diced potatoes 1 or 2
1 cup Sliced carrots 250 mL
1/2 cup Thin sliced celery 125 mL
3/4 cup Frozen petite peas, thawed 175 mL
1/3 cup Chopped onion 75 mL
1/3 cup Butter 75 mL
1/3 cup Flour 75 mL
1/4 tsp poultry seasoning and/or dried savory 1 mL
1/4 tsp Celery seed 1 mL
1/4 tsp Pepper 1 mL
2/3 cup Milk 150 mL
1 tbsp To increase chicken flavor add Chicken soup base (I use Tone's) 15 mL
2 cup Chicken stock 500 mL
2 cup Cooked, cubed chicken or turkey 500 mL
1 tbsp Snipped parsley 15 mL
2-crust Pastry for 9 inch pie 2-crust)
1 egg separated

Preheat oven to 425°F [220°C]

Place potatoes, celery and carrots in a saucepan; add water to cover. Bring to a boil. Reduce heat; cook, for 5 to 8 minutes or until vegetables are crisp-tender; add peas to last minute, drain and set aside.

Cook onion in butter till tender but not brown. Blend in flour, savory, poultry seasoning, celery seeds and pepper. Add milk, chicken soup base and chicken stock. Cook and stir till thickened and bubbly. Taste and add salt if needed (about 1/2 tsp.)

Stir in chicken or turkey, vegetables and parsley; heat till bubbly. Remove from heat and set aside.

Prepare pastry from your favorite recipe and line 9 inch pie pan with half the pastry. To avoid a possible soft bottom crust, brush pastry with egg white wash and place in oven for 5 minutes. Remove and spoon in chicken filling. Top with top crust, seal top and bottom crust by fluting edges. Beat egg yolk and 1 tbsp water and brush over pastry (not on edges). Cut a vent in top of pie to let out steam.

Bake in 425°F [220°C] oven for 10 to 12 minutes, reduce heat to 350°F [180°C] and bake about 50 mnutes longer or until crust is nicely browned.


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