Chicken Pot Pie
Ingredients:
- 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
Preparation:
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: 8Source:
Submitted by: Recipe Group Member
Date:
