Flavorful and Comforting Chicken Pot Pie

Submitted by Penny Stettinius

"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."

 

• Ready In: 2hrs
• Ingredients: 18
• Serves: 4-6

ingredients

• 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

1. 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.
2. Add the remaining vegetables, stirring occasionally for 5 minutes.
3. Preheat the oven to 400 degrees.
4. Add the wine and the parsley and let all the liquid evaporate on low heat.
5. Remove the vegetables and set aside.
6. 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.
7. Slowly add the chicken broth, continue to stir, and then add the cream. This mixture will get thick and creamy.
8. Salt and pepper to taste.
9. Add the chicken and sauteed vegetables, stir well and remove from the heat.
10. 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.
11. Pinch the edges all around to seal and cut some slits on top to use as steam escape vents.
12. Bake for approximately one hour, or until the crust is deep golden.

Reviews

[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