Flavorful and Comforting Chicken Pot Pie

"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."
 
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photo by QueenBee49444 photo by QueenBee49444
photo by QueenBee49444
photo by QueenBee49444 photo by QueenBee49444
photo by QueenBee49444 photo by QueenBee49444
Ready In:
2hrs
Ingredients:
18
Serves:
4-6
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ingredients

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directions

  • 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.

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Reviews

  1. 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
     
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RECIPE SUBMITTED BY

Realtor in both Louisiana and Mississippi Cooking destresses me.
 
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