Chicken Pot Pie

This dish is the answer to another question I get often. What should I bring to a friend that’s easy to freeze? What do I bring to a friend who just had a baby? What do I bring to the neighbor’s whose child is sick and they need help with dinner? Chicken pot pie. It’s filling, it’s comfort food, it’s not spicy or off putting in any way shape or form!

There’s not much else to say, just make it. :)

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Chicken Pot Pie

Yield: 6-8 servings

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 65 minutes

Ingredients:

6 tablespoons butter
1 cup chopped onions
6 tablespoons flour
2 cups beef stock
1 cup half and half
2 cups diced red potatoes
1 cup diced carrots
1 cup sweet peas
1 lb. cooked chicken, shredded
1 tablepoon dried parsley
2 roll out pie crusts
Salt and pepper, to taste

Directions:

In a medium sized pot, place your pound of chicken and cook on medium heat until it boils. Continue boiling for another 10-15 minutes, until the chicken is completely white on the outside. Remove from the pot and shred with two forks. Set aside.

Preheat oven to 400 degrees. In a large saute pan, melt the butter. Add the onions and saute for 2 minutes. Season with salt and pepper. Stir in the flour and cook for about 3 to 4 minutes until it cooks to a blonde color. Pour in the beef stock and bring the liquid up to a boil. Reduce to a simmer and continue to cook for 4 to 6 minutes, or until the sauce starts to thicken. Stir in the half and half and continue to cook for 4 minutes.

Stir in the potatoes, carrots, peas and chicken. Mix the filling thoroughly and cook on low until it's good and thick. Line a grease 9 inch round baking pan with one of the crusts. Pour the filling into the prepared pan. Place the top crust on top of the filling. Carefully tuck the overlapping crust into the pan, forming a thick edge, pinch together.

Place in the oven and bake for about 30 to 45 minutes in a 400 degree oven or until the crust is golden brown and crispy. The filling will bubble out of it when it's ready.

Notes:

Here's the trick on serving up a perfect slice - make this dish a day ahead of time, place in the fridge. Cut and dish it out while it's cold, then heat and serve.

Adapted from Emeril

      

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