I love to cook "from scratch". There's a great sense of accomplishment knowing exactly what went into your meal. Most recipes for pot pie involves "canned" this or that. But not here. For the chicken, I use leftover roasted chicken and just shred it. It gives the pot pie such a nice flavor. And the result is an amazing pot pie that even grandma would be proud of....enjoy!
Chicken Pot Pie From Scratch
1 recipe double pastry crust
Filling:
2 lbs roasted chicken, shredded
4 stalks celery, finely diced
3 carrots, finely diced
1/2 large onion, finely diced
1 cup frozen peas, thawed
3 cloves garlic, minced
2 cups chicken stock, warmed
1 tsp dried herbs de province
1/2 cup milk,
3 tbsp butter
3 tbsp flour
salt & pepper to taste
1 tbsp extra virgin olive oil
Preheat oven to 350 degrees.
Roll out the bottom pastry dough into a 9 inch pie dish. Roll out the top between 2 pieces of plastic wrap. Refrigerate both until ready to use.
Add olive oil to a medium pan. Add the celery, carrots, onions and garlic. Sprinkle with a pinch of salt. Saute until vegetables just begin to turn translucent. Remove from heat and set aside.
In a large pan, melt the butter and then whisk in flour. Add a pinch of salt. Continue whisking for about 2 minutes over medium heat, or just until the flour smells nutty.
Pour the warmed chicken stock into the pan and whisk well. Add in the herbs de province.
Turn the heat to high and bring to a boil while whisking constantly. Pour in the milk and bring back to a boil.
Remove the pan from heat and add in the chicken, sauteed veggies and peas. Salt and pepper to taste.
Add the filling to your rolled out bottom pie crust. Cover with your top pie crust.
Cut vent holes in the crust with a knife.
Bake at 350 degrees for 1 hour. Let sit for 10 minutes before serving.
So good!
Makes about 8 servings
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- Love Cook Eat
Chicken Pot Pie From Scratch
1 recipe double pastry crust
Filling:
2 lbs roasted chicken, shredded
4 stalks celery, finely diced
3 carrots, finely diced
1/2 large onion, finely diced
1 cup frozen peas, thawed
3 cloves garlic, minced
2 cups chicken stock, warmed
1 tsp dried herbs de province
1/2 cup milk,
3 tbsp butter
3 tbsp flour
salt & pepper to taste
1 tbsp extra virgin olive oil
Preheat oven to 350 degrees.
Roll out the bottom pastry dough into a 9 inch pie dish. Roll out the top between 2 pieces of plastic wrap. Refrigerate both until ready to use.
Add olive oil to a medium pan. Add the celery, carrots, onions and garlic. Sprinkle with a pinch of salt. Saute until vegetables just begin to turn translucent. Remove from heat and set aside.
In a large pan, melt the butter and then whisk in flour. Add a pinch of salt. Continue whisking for about 2 minutes over medium heat, or just until the flour smells nutty.
Pour the warmed chicken stock into the pan and whisk well. Add in the herbs de province.
Turn the heat to high and bring to a boil while whisking constantly. Pour in the milk and bring back to a boil.
Remove the pan from heat and add in the chicken, sauteed veggies and peas. Salt and pepper to taste.
Add the filling to your rolled out bottom pie crust. Cover with your top pie crust.
Cut vent holes in the crust with a knife.
Bake at 350 degrees for 1 hour. Let sit for 10 minutes before serving.
So good!
Makes about 8 servings
Subscribe to Love Cook Eat and never miss a delicious recipe!
- Love Cook Eat
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