Chicken Pot Pie
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 532.32 ml chicken stock
- 236.59 ml peas or 236.59 ml peas and pearl onions
- 473.18 ml chopped carrots
- 236.59-473.18 ml chopped celery
- 88.74 ml butter
- 88.74 ml flour
- 236.59 ml cream (or milk)
- 473.18 ml cooked chicken, chopped
- 2.46 ml dried chives
- 4.92 ml dried parsley
- salt and pepper
- pie crusts or biscuit
directions
- Bring the stock to a simmer and add carrots. Cook for 5 minutes. Add the celery and peas and cook another 3 to 4 minutes. Drain veggies, reserving broth.
- Melt butter and sprinkle in the flour, using a whisk. Cook over low heat 2-3 minutes, then slowly whisk in the reserved broth, stirring constantly. Raise the heat a bit and bring to a simmer, stirring, and cook 4-5 minutes. Add the cream and cook another 5 minutes to thicken. Stir in the herbs and add the chicken and vegetables and mix.
- Pour the creamed chicken into a 9x13 pan (or reserve half and freeze for another day like I did). Top with a pie crust or biscuits, making sure to leave some vents. Cook at 400 for 25-30 minutes.
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