DINER CHICKEN POT PIE
Easy and tasty home made chicken pot pie, full of mixed veggys and chicken Serves 4 to 6
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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.