Chasen's Chicken Pot Pie (A Dish Fit for a Queen)
- Ready In:
- 1hr 15mins
- Ingredients:
- 21
- Yields:
-
1 9- inch pot pie
- Serves:
- 6
ingredients
- 3 whole chicken breasts
- 6 chicken thighs
- 1 medium onion, sliced
- 2 stalks celery, sliced
- 1 medium carrot, sliced
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 cup baby carrots, trimmed, quartered, boiled until almost tender
- 1 cup green peas, thowed
- 1 cup new potato, quartered and boiled until almost tender
- 1⁄4 cup white pearl onion, blanched
- 1 pastry dough, for a 9-inch one-crust pie
- 1 egg yolk
- 1 teaspoon water
-
CHICKEN CREAM SAUCE
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 3⁄4 cup chicken broth
- 1⁄2 cup heavy whipping cream
- 1⁄2 teaspoon lemon juice
- 1⁄2 teaspoon Worcestershire sauce
- salt and pepper
directions
- Place chicken, onion, celery, carrot, salt and pepper in a dutch oven, cover with water.
- Cover and bring to the boil, reduce heat, simmer covered for 25 minutes or until chicken is no longer pink.
- Remove chicken and cool.
- Strain broth and set aside to use in Chicken Cream Sauce.
-
CHICKEN CREAM SAUCE:
- Melt the butter in a medium saucepan and stir in the flour.
- Stir in the broth and cream all at once.
- Cook and stir until the mixture comes to a boil.
- Reduce heat, simmer 2 minutes more.
- Mix in lemon juice, Worcestershire sauce, salt and pepper to taste.
- Remove from heat.
-
POT PIE:
- Preheat oven to 425 degrees F.
- Discard bones and cut chicken into medium size pieces.
- Place chicken pieces evenly in a bake-and-serve dish.
- Sprinkle with quartered carrots, peas, potatoes and pearl onions.
- Pour the Chicken Cream Sauce evenly over filling.
- Crust will be used on top of pie only.
- Place pie dough over filling, crimping edges, trimming at the edge of the pan if necessary.
- Cut a few slits in the pastry to allow for steam to escape.
- Beat together egg yolk and water; brush mixture on crust.
- Bake in a preheated oven for 25 to 30 minutes or until pastry is golden brown and filling is bubbley.
- Let stand 5 minutes before serving.
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RECIPE SUBMITTED BY
lynnski LA
Los Angeles, CA
I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking.
I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.