Chasen's Chicken Pot Pie (A Dish Fit for a Queen)

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READY IN: 1hr 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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