Flavorful and Comforting Chicken Pot Pie

READY IN: 2hrs




  • 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.