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Chicken PotPie

Source of Recipe

From "What Can I Bring?" by Elizabeth Heiskell


Recipe Introduction

"It's all about the little green peas in a chicken potpie for me. To this day, I still double the peas in this recipe. I will ruin the beautifully browned crust poking through it searching for the peas in that lovely cream sauce. Old habits die hard. If making a homemade piecrust is your thing, go for it, but a store-bought is perfectly suitable in a pinch!"

List of Ingredients

◦ 3 cups water
◦ 2 carrots, diagonally cut into �-inch-thick slices (about 2 cups)
◦ 1 medium-size russet potato, peeled and cubed (about 2 cups)
◦ 1 medium-size yellow or white onion, roughly chopped (about 3 cups)
◦ � cup fresh or frozen English peas
◦ 3 ounces (6 tablespoons) salted butter
◦ 6 tablespoons all-purpose flour
◦ 2 � cups chicken broth
◦ 1 � cups heavy cream
◦ 1 teaspoon kosher salt
◦ � teaspoon black pepper
◦ � teaspoon dried thyme, crushed
◦ ⅛ teaspoon ground sage
◦ 4 cups cubed cooked chicken or turkey
◦ � (14.1-ounce) package refrigerated piecrusts


Recipe

Preheat the oven to 425� F.
Bring the water, carrots, potato, onion, and peas to a boil in a 2-quart saucepan over medium-high. Reduce the heat, cover, and cook until crisp-tender, about 10 minutes. Drain well, and set aside. Lightly grease a 3-quart baking dish or casserole.

Melt the butter in same saucepan over medium. Add the flour and cook, stirring constantly, until mixture is golden brown, about 5 minutes. Slowly add the chicken broth, cream, salt, pepper, thyme, and sage. Cook, stirring often, until thickened and smooth, about 5 minutes.

Place the chicken into prepared dish. Top with the cooked vegetables and cream sauce; gently stir to combine. Place the pastry over the top of the filling; flute the edges, and cut slits in the top of the pastry for the steam to escape. Bake in the preheated oven until golden brown, 25 to 30 minutes.


Serves 8