Real Recipes From Real Home Cooks ®
Chicken Pot Pie
"Although simple pastry-topped meat stews originated long ago in England, the humble meat pie has been satisfying American appetites only since the late 18th century. This recipe uses baby vegetables and boneless chicken breasts to turn out a great pie in record time...."
INGREDIENTS
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For the Pastry:
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2 cups all-purpose flour
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3/4 cup unsalted butter, chilled, cut into small pieces
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1 cup shredded sharp cheddar cheese
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1/2 cup ice water
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For the Filling:
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2 1/4 cups chicken stock
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2 skinless, boneless whole chicken breasts, about 1 1/2 lb total
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salt
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2 1/2 cups baby carrots, cut into 1-inch pieces
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3 celery stalks, thickly sliced
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10 oz pearl onions, peeled
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1 cup small peas
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6 tablespoons unsalted butter
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7 tablespoons all-purpose flour
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1 cup heavy cream
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salt and freshly ground pepper
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1 teaspoon minced fresh thyme
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3 tablespoons snipped fresh chives
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3 tablespoons minced fresh parsley
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1 egg, lightly beaten
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