Recipe

Chicken Pot Pie Recipe

	Auntybea / All my dishes 1 year, 7 months ago This is the chicken pot pie recipe I use from Tenderflake (I use the pie dough recipe on the side of their shortening box too). Prep:20m Cook:45m Servings:4	Auntybea
	easy delicious quick

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chefmeow

Ingredients

1 deep dish pie shell and top crust

1 cup each peas, sliced carrots, leeks and mushrooms

1 1/4 cups chicken stock

1/4 cup butter or margarine

1/3 cup flour

3/4 cup milk

1/4 cup Harvey's Bristol Cream Sherry

2 cups cooked chicken, cubed

1 tsp. dried tarragon

1/2 tsp. grated lemon rind

1/4 tsp. sale and pepper

Directions

Pre-heat oven to 425.

In saucepan, simmer vegetables in stock 5 minutes until tender. Drain, reserving vegetables and stock. In same saucepan, melt butter. Stir in flour; cook, stirring, 1 minute. Whisk in stock, milk and sherry. Bring to boil, whisking constantly. Reduce heat; simmer, whisking 2 minutes, until thickened. Stir in chicken, vegetables, tarragon, lemon rind salt and pepper. Let cool. Place pie shell on cookie sheet; spoon in chicken mixture. Top with top crust, sealing edges. Cut slits in top. Bake in 425 F oven 10 minutes. Reduce heat to 350 F and bake35 minutes, untiil golden.

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Comments

chefmeow 1 year, 7 months ago said:
Oh yum. I love homemade chicken pot pies and this one sounds really good. Great post.

mrspotatohead 1 year, 7 months ago said:
Yum! The leeks and the Harvey's Bristol Cream are two things I've never tried in a pot pie - sounds wonderful!

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