Chicken Pot Pie
By
Susan McGreevy
@smcgreevy
1
This one is a family favorite. You can change up the ingredients if you like. Use turkey or add mixed vegetables instead of celery, carrots and peas.
Ingredients
- 2 Tbsp
- butter
- 1 medium
- onion, chopped
- 2
- celery stalks, chopped, about 1/2 cup
- 3
- carrots, chopped, about 1 cup
- 4 Tbsp
- flour
- 4 c
- chicken stock
- 1 c
- half and half
- 2 medium
- potatoes, peeled and diced
- 2 c
- chicken, shredded
- 2 Tbsp
- parsley, chopped
- 1/2 c
- frozen peas, thawed
- 1
- prepared pie crust, boxed in the dairy section
- 1
- egg, lightly beaten
How to Make Chicken Pot Pie
- 1Preheat oven to 350 degrees. Melt butter in saucepan and cook chopped onion until tender. Stir in celery and carrots and cook for 2 minutes.
- 2Whisk in flour and cook for 2 minutes. Add chicken stock and half and half and bring to a simmer. Add potatoes and simmer until tender. Stir in chicken, parsley and peas.
- 3Pour mixture into casserole dish. Top with pie crust and brush with egg. Bake for 30 minutes until crust is golden.
Note: Depending on the casserole dish you use, you may have to roll the pie crust to fit. If you use a round dish, the crust should fit over top. If you use a square or rectangular, you will have to use two or roll it to fit.
About Chicken Pot Pie
Hashtag: #crust
