Chicken Pot Pie

  • 1 2 1/2-lb. chicken
  • 2 qt. water
  • 1 tsp salt
  • 1/3 cup unsalted butter
  • 1 cup onion, chopped
  • 1 cup celery, chopped
  • 1 cup carrots, chopped
  • 1 medium russet potato, chopped into cubes
  • 1/2 cup frozen peas, thawed
  • 1/2 cup flour
  • 1 cup half and half (or whole milk)
  • Salt and pepper to taste
  • 1 refrigerated piecrust image placeholder

Simmer chicken in water with salt for 1 hour. Cool and pick meat from bones. Set aside. Skim fat from broth and reserve 2 cups broth. Sauté onion, carrots, celery, and potato in butter until tender.

Add flour, stir until smooth. Gradually add reserved broth and half-and-half. Cook over medium heat, stirring constantly until thickened and bubbly. Stir in chicken, salt and pepper to taste.

Preheat oven to 400° F. Pour mixture into 11x7x2-inch baking dish. Shape pastry to fit. Top with pastry and crimp edges. Cut small slits in top. Bake for 30 minutes until golden brown.

Servings: 8
Submitted by: Recipe Group Member