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Semi's Chicken Pot Pie Recipe

Ingredients

How to make it

  • 1. Preheat oven to 350.
  • 2. In a 5 quart Dutch oven or larger pot over medium heat, sauté onion and celery until softened; add carrot; cook another 5 minutes, add garlic and cook another 2 minutes; add broth, water seasonings and chicken. Bring just to boiling, Cover and remove from heat.
  • 3. Meanwhile, Combine salt, pepper and flour in a small bowl. in a medium saucepan over medium heat, melt butter. Whisk in flour mixture by tablespoons, to form a roux and stir cooking 1-2 minutes. Reduce heat to low stir in half and half a little at a time, until fully incorporated and smooth. Add milk if necessary necessary, Cook until thickened, 5 minutes.
  • 4. Turn heat back to medium under broth mixture; Stir cream mixture into broth mixture. Cook over medium heat until thickened a bit and smooth, 10 to 15 minutes. Add extra milk to thin if it gets too thick. Remove from heat and cover to keep warm. Mix egg and 1 tablespoon water, and set aside.
  • 5. Prepare crusts cut crust about 1 ½ to 2 inches wider than the top of the individual foil pie pan. Press crust into bottom and up sides of pie pan, allowing to reach out to the outer edge of foil pan. Using a fork poke several holes into bottom and sides of pie crust. Brush with egg wash and place on a baking pan. Bake at 350 for 8 t o10 minutes, or until golden and done. Remove from oven and let cool for about 5 to 10 minutes. Add filling and top with pie crust making sure the seal the edges. (I brush with egg wash and seal) brush tops with egg wash mixture, cut a vent hold in top and then back into the oven for 20 to 25 minutes, until top crust is done in the center and golden, and the filling is bubbly.
  • Notes: this is still a work in progress. There wasn’t enough gravy last time so I changed the ingredients and will make next time using these amounts to see how that works out. Needed more filling so

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The Cook

Semigourmet53 Duluth, Georgia

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