Chicken Pot Pie Recipe

Chicken Pot Pie

From DetroitTokyo 13 years ago

This recipe takes a little time, but it's well worth it! Great on a cold, winter day. I found that more salt was needed, but season to your taste.

Preheat oven to 400F.
Saute onion, celery, carrots and potatoes in butter for 10 minutes. Add flour to sauteed mixture, stirring well. Cook for one minute, stirring constantly.
Combine half-and-half and stock. Gradually stir into vegetable mixture. Cook over medium heat, stirring constantly until thickened and bubbly. Stir in salt and pepper, add chicken, and stir well.
Pour into a shallow 2 quart casserole dish and top with pie shells. Cut slits to allow steam to escape.
Bake for 40-50 minutes or until pastry is golden brown and cooked through.

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Good4U 5 years ago
Review in IMI11
Chicken Pot Pie
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" It was excellent "
LindaLMT ate it and said...
This is an outstanding classic pot pie recipe!! I love the technique of sautéing all the vegetables in the butter to soften them. I had been blanching. Sautéing is so much easier and better. I like too that this recipe uses only a top crust. Measurements for everything are perfect! My only changes were to only use 1/4 cup of minced onion because DH can't handle a lot of onion and I like to add a little bouillon for salt and more "chicken" flavor and a sprinkling of dried parsley for color. If I was feeding a hungry bunch I would make this casserole style but for just the 2 of us I make us each an individual pie in a small pie pan.
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DetroitTokyo Detroit, MI

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Reviewed by 1 people

This is an outstanding classic pot pie recipe!! I love the technique of sautéing all the vegetables in the butter to soften them. I had been blanching. Sautéing is so much easier and better. I like too that this recipe uses only a top crust. Measur...more

LindaLMT in Florida loved it