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Chicken Pot Pie

Source of Recipe

From "Easy Comfort Food" by Louise Davidson


Recipe Introduction

"This chicken pot pie recipe is easy, without using canned ingredients and sacrificing that comforting, home-cooked taste. The roux is simple to make and using pre-cooked or rotisserie chicken saves lots of time."

List of Ingredients

â—¦ 1 ½ pounds cooked chicken, shredded or cubed
â—¦ ½ cup (1 stick) butter, cubed
â—¦ 1 cup onion, chopped
â—¦ 1 cup celery, diced
â—¦ 1 cup carrots, finely diced
â—¦ 1 tablespoon minced garlic
â—¦ ½ cup all-purpose flour
â—¦ 3 cups chicken or vegetable stock
â—¦ ½ cup milk
â—¦ 2 cups white mushrooms, quartered
â—¦ 1 teaspoon dried sage
â—¦ 1 teaspoon dried thyme
â—¦ ¼ cup fresh parsley, chopped
â—¦ Salt and pepper to taste
â—¦ 2 refrigerated roll-out pie crusts


Recipe

Preheat the oven to 450° F.

Melt the butter in a large skillet over medium heat. Add the onion, celery, and carrots. Sauté for 10 minutes until crisp-tender and aromatic.

Stir in the garlic. Sprinkle the flour over the vegetables and stir to coat well. Continue stirring and cooking until the flour takes on a light golden brown color.

Slowly stir in the chicken or vegetable stock. Cook, stirring continually, until the sauce begins to thicken. Add the mushrooms, sage, thyme, parsley, and salt and pepper to taste. Stir in the chicken, remove from heat, and set aside.

Line a standard-size pie dish with one of the refrigerated pie crusts. Carefully pour the filling into the crust. Add the second pie crust on top, pinching the sides all around to seal. Make a couple of slits in the top of the pie for ventilation. Place on a baking sheet in the center of the oven and cook for 30 to 35 minutes or until golden brown. Let sit 10 minutes before serving.

Serves 6

Prep Time: 10 minutes
Cooking Time: 40 minutes