Chicken Pot Pie
A family favorite from The Good Housekeeping cookbook. I now use puffed pastry instead of a rolled pie pastry - faster and yummier.
- Terry
INGREDIENTS
- 1 4-5 lb roasted chicken, skinned and boned
- 1½ cups chicken broth
- 1½ lbs small white onions, peeled
- 2 cups carrots, cut into 1-inch pieces
- 2 cups celery, diced
- 5 Tbsp butter
- ⅓ cup flour
- 1 cup half and half
- ¼ tsp pepper
- salt to taste
- 10-oz package frozen peas, thawed and drained
- 1 pie crust for 2-crust pie
- 1 egg yolk
INSTRUCTIONS
Cut up chicken into small bite-sized pieces.
Bring broth to a boil. Add onions, carrots and celery; cover and simmer for 10 minutes. Drain vegetables, reserving broth.
Melt butter in a 1½ quart saucepan over medium heat. Stir in flour until blended. Gradually stir in half and half, reserved broth, 1 tsp salt and pepper. Cook, stirring constantly, just to boiling. Pour over vegetables in pot. Stir in chicken and peas, and pour mixture into a 13x9x2" baking dish.
Preheat oven to 400F. Prepare pie crust and fit loosely over chicken mixture. Trim to overhang by about 1" and make fluted edge.
In a small bowl, beat egg yolk with 1 tsp. water. Brush pie crust with beaten egg. With point of knife, make several slits in crust. Bake pot pie for 40 minutes or until browned and bubbly.