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Chicken Pot Pie With Home-Made Crust

16 Dec

  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup chopped carrot
  • 1/2 cup melted butter
  • 1 cup frozen peas
  • 1/3 cup flour
  • 2 cup chicken broth
  • 1 cup half & half
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 3 or 4 cups diced cooked chicken
  • 2 Made from Scratch Pie Crusts, unbaked
  • 1 egg yolk
  • 1 tbsp. half & half

Saute onion, celery, and carrot in butter for 6 minutes.  Stir in peas and flour, cook 1 minute, stirring constantly. Gradually add broth and 1 cup half & half; cook over medium heat, stirring constantly, until thick and bubbly. Stir in salt and pepper. Add chicken, stirring well.

Roll pastry to 1/8 inch thickness. Cut pastry 1/2 inch larger than bowl. Combine egg yolk and 1 tablespoon half & half. Brush one side of pastry. Place brushed side down over bowl, folding edges under and pressing firmly to sides of bowl.

Ladle chicken mixture into oven-proof bowl fitted with pastry, filling to within 3/4 inch of rim.

Brush top with remaining egg mixture. Cut one small air slit in the top.

Bake at 400 degrees for 15-20 minutes until top is puffed and browned.

6 servings.

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5 Comments

Posted by on December 16, 2009 in Chicken, menu, Recipes

 

Tags: , ,

5 responses to “Chicken Pot Pie With Home-Made Crust

  1. catchyseachild

    December 16, 2009 at 12:21 pm

    Yum! I’ll definitely be trying this in the near future! Sounds wonderful! Is there a substitute you could recommend for the half-and-half for dairy free folks?

     
    • Elizabeth

      December 16, 2009 at 12:29 pm

      Hi, I would use Silk or the brand of Dairy free milk that you normally use! Thanks for the comment!

       
  2. Tom

    December 16, 2009 at 9:12 pm

    Awesome crust! the peas and onions were done to perfection.

     
  3. Phyllis Reynaldo

    December 19, 2009 at 11:57 am

    Great post. I learned some very useful information from it. I’ve been trying out some new Asian recipes lately and am having a great time experimenting with them. Thanks again for this blog – it is really well-done.

     

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