Chicken Pot Pie - Janet's Way
By
janet vinson
@chefjlv
1
Never made a pot pie before, so internet search I went, pulled off 5 award winning recipes, picked a little for this one, a little from that one and whala, got Janet's version and it was a hit!!
Ingredients
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1whole chicken rotessire or 2-3 cups left over chicken cut up
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1large potatoe, cut into small cubes
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1 cfrozen small peas
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1 ccarrots, cut into small cubes
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1large onion, chopped
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2 clovegarlic chopped
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4-6 ozfreshed sliced mushrooms, cubed
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1 cchopped broccoli
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1 pkgrefrigerated pie crusts
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2/3 cflour
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1/3 cdry white wine
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1 ptheavy cream or whipping creame
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1 pthalf n half
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1/3 cbutter
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2 Tbspbutter
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1/4 cchicken stock
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1egg white wash
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1 tspdried sage
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1 tsppaprika
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1 dash(es)red pepper flakes
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·salt & pepper to taste
How to Make Chicken Pot Pie - Janet's Way
- In boiling salted water, add potatoes and carrots and cook till tender., drain and set aside
- In frying pan, melt 2 tbsp butter and add onion, garlic and mushrooms till tender. Season with dried sage, paprika, salt & pepper and pepper flakes. Set aside
- In 4-5 quart stock pot, melt 1/3 cup butter. WHisk in slowly the flour (over medium high heat) till pasty like peanut butter but not like brown roux. Add cream and half n half slowly till thickened. Add wine and stock. (If too thick, add more half n half, but not to make soupy - should be thick)
- Add peas and broccoli, then add potatoe mixture. Add cut up chicken and season with salt & pepper. Remove from heat
- Roll out one of pie crusts to fit a 10" ungreased deep dish pan.
- With brush, brush sides bottom & sides of crust with some of the egg wash, (this will avoid a soggy crust)
- Fill with cream chicken mixture.
- Roll out second crust to fit over mixture. Seal and crimp edges.
- Make slits on top and brush with remaining egg wash.
- Bake at 350 for 45 minutes or till golden brown
- Let sit at least 5-10 minutes to settle.
- Optional: You can add, chopped red or green pepper, celery, shallots, etc of you choice
