Recipe by Trinkets
Not just your average pot pie, this dish is full of flavor and so wonderfully comforting on a cold winter night! Add whatever vegetables you have on hand, almost any will do. I served this with a simple salad of soft butter lettuce with a lemon and olive oil vinaigrette and a Pinot Noir in front of the fire! This makes a large, deep dish pie, or two, regular pies.
Top Review by QueenBee49444
This took a while to fix but WOW it was worth it! I tried to follow the recipe exactly but I did not have Emeril's creole seasoning. I checked Zaar's recipes and found several copycats. I used #6258 and was happy to see Trinkets had reviewed it very positively! My suggestion is go easy on the seasoning - 2 tsp is very spicy. The gravy was smooth and delicious, very thick. I think even the pickiest veggie eaters would enjoy this recipe. I made and reviewed this recipe for PAC, Spring 2008
- 2 pie crusts, from the grocer's freezer
- 2 cups cooked chicken, chopped
- 1⁄2 red bell pepper, diced
- 1 yellow onion, diced
- 3 celery ribs, diced
- 1 garlic clove, minced
- 2 carrots, diced
- 1 potato, peeled and diced
- 1 cup frozen peas
- 2 yellow squash, diced
- 1⁄2 bunch parsley, chopped
- 1 -2 teaspoon emeril's creole seasoning (or more to taste)
- 1 cup dry white wine
- 1⁄2 cup flour
- 1⁄2 cup butter
- 1 cup chicken broth
- 1 cup half-and-half cream
- salt and pepper
Directions See How It's Made
- Heat a large frying pan and add 2-3 TBS of the butter. In a large bowl, toss the bell pepper, onion, celery, garlic, carrots, and potato with Emeril's Creole Seasoning then toss them into the hot butter and saute for 10 minutes.
- Add the remaining vegetables, stirring occasionally for 5 minutes.
- Preheat the oven to 400 degrees.
- Add the wine and the parsley and let all the liquid evaporate on low heat.
- Remove the vegetables and set aside.
- Usine the same pan, over med. heat Add the remaining butter and when that is melted whisk in the flour, stirring constantly until all is incorporated.
- Slowly add the chicken broth, continue to stir, and then add the cream. This mixture will get thick and creamy.
- Salt and pepper to taste.
- Add the chicken and sauteed vegetables, stir well and remove from the heat.
- Spray or butter a casserole dish large enough for the pie, sprinkle with a little flour, and lay the bottom crust, add the chicken mixture, and cover with the top crust.
- Pinch the edges all around to seal and cut some slits on top to use as steam escape vents.
- Bake for approximately one hour, or until the crust is deep golden.