chicken pot pie

How To Make chicken pot pie

• 
  Step 1
  The Bird: 
Place the chicken in a large soup pot and cover with cold water.
• 
  Step 2
  Add 4 carrots, cut in two, 4 celery, including the leaves, onion halved and peel left on, bay leaves, thyme, salt and pepper corns.
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  Step 3
  Place pot over medium heat, and slowly bring to a boil.
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  Step 4
  Once boiling begins, reduce the heat to low and simmer, covered,
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  Step 5
  Simmer, until the chicken meat falls off of the bones (skim off foam every so often). Simmer for approximately 1½ hours.
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  Step 6
  The Vegetables: While chicken is simmering, prepare the vegetables: dicing the vegetables all the same size, for a more even cooking.
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  Step 7
  Potatoes, diced small.
• 
  Step 8
  Carrots, diced small.
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  Step 9
  Celery, diced small.
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  Step 10
  ½ sweet onion, diced small.
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  Step 11
  In a heavy-duty fry pan, melt the butter over medium heat.
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  Step 12
  Add carrots and celery to pan.
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  Step 13
  Sauté 5 minutes
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  Step 14
  Next, add the potatoes, sautéing another 5 minutes.
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  Step 15
  Then, add the onions, sauté another 5 minutes.
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  Step 16
  Season the vegetables with salt & pepper, to taste.
• 
  Step 17
  The Chicken:Once the chicken is tender, remove the pot from the stove; remove the 2 chicken breasts and placing them on a plate to cool slightly, so you can handle them without burning your fingers. Strain the broth, reserve about a ½ cup. Discarding the vegetables and bay leafs, pepper corns, etc., leaving only the broth.
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  Step 18
  Place the reserve broth in the freezer, to cool off quickly
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  Step 19
  Break up the chicken, and return the chicken to pot. This is a good time to taste the broth, and if needed, season the broth with salt, pepper, and other spices to taste (I love using Fox Point Seasoning), if desired.
• 
  Step 20
  Slowly add the cold broth mixed with about ¾ cup flour and ½ cup milk. whisking constantly until sauce is smooth. Adding the peas at this time.
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  Step 21
  Simmer broth, stirring until thicken.
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  Step 22
  Add the potatoes, carrots, celery, onions, and peas to the pot. Bring to a boil, reduce heat, and simmer until thickened, and the peas are tender, about 5 to 7 minutes.
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  Step 23
  Once peas are tender, remove, allowing the filling to cool thoroughly before you begin working with the phyllo dough.
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  Step 24
  Prepare a workspace that is large enough to spread out the roll of pastry dough, rolling the pastry sheet to a 10-inch by 15-inch rectangle.
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  Step 25
  Using a a knife, carefully cut the pastry dough (if too soft to cut, refrigerate for 20 minutes to firm the dough), to the desired size you need for your casserole or individual serving bowls.
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  Step 26
  Refrigerate the cut pastry dough if not baking immediately, to keep it firm... which results a flakier crust.
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  Step 27
  Spoon the chicken mixture into serving bowls, casserole, etc.
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  Step 28
  Remove the pastry sheets from the refrigerator and carefully place the pastry over chicken mixture, loosely... Because I don't seal the pastry to bowl, the steam naturally escapes.
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  Step 29
  Bake in the preheated 400 ºF oven for 30 to 40 minutes or until golden brown.
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  Step 30
  When golden, remove from oven and let stand 5 minutes, allowing to cool slightly. Serve hot
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  Step 31
  I hope you will make this recipe for Chicken Pot Pie With Phyllo this coming as the weather gets colder,!!
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