Chicken Pot Pie - Janet's Way
By
janet vinson
@chefjlv
1
Ingredients
-
1whole chicken rotessire or 2-3 cups left over chicken cut up
-
1large potatoe, cut into small cubes
-
1 cfrozen small peas
-
1 ccarrots, cut into small cubes
-
1large onion, chopped
-
2 clovegarlic chopped
-
4-6 ozfreshed sliced mushrooms, cubed
-
1 cchopped broccoli
-
1 pkgrefrigerated pie crusts
-
2/3 cflour
-
1/3 cdry white wine
-
1 ptheavy cream or whipping creame
-
1 pthalf n half
-
1/3 cbutter
-
2 Tbspbutter
-
1/4 cchicken stock
-
1egg white wash
-
1 tspdried sage
-
1 tsppaprika
-
1 dash(es)red pepper flakes
-
·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