Chicken Pot Pie
Recipe: #6943
November 12, 2012
Categories: Chicken, Celery, Carrot, Garlic Onions, One-Pot Meal, Sunday Dinner, Oven Bake, Chicken Dinner, more
"I know there's a million recipes for Chicken Pot Pie, I have tryed so many, this one happenes to be one of my favorites"
Ingredients
Nutritional
- Serving Size: 1 (293.2 g)
- Calories 379.5
- Total Fat - 24.5 g
- Saturated Fat - 6.3 g
- Cholesterol - 57 mg
- Sodium - 566.1 mg
- Total Carbohydrate - 23.8 g
- Dietary Fiber - 2.4 g
- Sugars - 2.6 g
- Protein - 16.1 g
- Calcium - 117.6 mg
- Iron - 1.6 mg
- Vitamin C - 6.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a bowl, combine 4 tablespoons soft butter with the flour. Set aside. In a second bowl dissolve the cornstarch in the milk. Set aside.
Step 2
In a large saucepan, soften the onion, carrot, celery and garlic in the remaining 2 tablespoon butter. Season with salt and pepper. Add the broth and potatoes and bring to a boil. Cover and simmer for about 10 minutes or until the vegetables are just tender. Add in the butter/flour mixture and boil gently stirring with a wooden spoon.
Step 3
Add the milk and cornstarch mixture and bring to a boil. Adjust the salt and pepper. Stir in the chicken and peas.
Step 4
Set the oven rack in the lowest position, preheat the oven to 400 degreesF.
Step 5
Spoon the chicken filling into the crust. Cover with the second sheet of dough. Crimp the edges and brush with milk.
Step 6
Bake for about 50 minutes or until the pastry is golden brown. Let rest for 15 minutes and serve.
Tips
No special items needed.