How to make it

  • Preheat oven to 400F.
  • Melt butter over medium heat in a large saucepan or pot (big enough to host all ingredients). Add potatoes & carrots, saute for 3 minutes stirring often. Add onions & apples, saute for another 3 minutes stirring often. Add celery and garlic, saute for about 2 more minutes stirring often. Add flour & stir well. Cook for about a minute, stirring constantly.
  • Combine milk & stock and gradually stir into vegetables. Season with salt, pepper, celery seed and bay leaves. Cook until bubbly & thickened, stirring often. Add cream cheese and stir to incorporate. Lower temperature to medium-low. Add chicken and stir well. Remove from heat
  • Remove bay leaves and transfer mixture into a casserole dish. I usually divide between at least 2 dishes and freeze half. Top with pie shell. Cut slits in shell to allow steam to escape. Brush with egg wash. Carefully place casserole dish onto a cookie sheet and place in middle rack of oven. Bake for about 40-50 minutes or until pie crust is golden brown and cooked through. If using puff pastry, start with baking the filling for about 20-30 minutes until bubbling stirring at least once half way through. Then top with pastry cut to fit top, brush with egg wash and bake according to instructions, about 15 minutes until golden brown.

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