This is a savory post. But it is as delicious as a sweet one, I promise you that!
My very first Chicken Pot Pie. I am so excited about this pie that I want to share it with you all.
Now join me for a piece of pie!
The pictures are not the only thing I’ll be sharing with you, here is the recipe too.
Chicken Pot Pie
(Enough for 2 pies, half the recipe if you wish to bake just one).
1 cup Potato (diced)
1 cup Onion (diced)
1 cup Celery (diced)
1 cup Carrot (diced)
1/3 cup Butter (melted)
1/2 cup Flour
2 cups Chicken Broth
1 cup Half and Half
1 teaspoon Salt
1/4 teaspoon Ground Pepper
4 cups Chicken (cooked and chopped)
Pie crusts (either store bought or your own recipe)
1 egg (for egg wash)
Preheat oven to 400°F.
Saute onion, celery, carrots and potatoes in margarine for 10 minutes. Stir in salt and pepper.
Add flour to sauteed mixture, stirring well, cook one minute stirring constantly.
Combine broth and half and half.
Gradually stir into vegetable mixture.
Cook over medium heat stirring constantly until thickened and bubbly.
Add chicken and stir well.
This is enough for 2 pies, can you believe that? You can bake one and save the other for another day or share it with a loved one. Pour into 2 pie pans over a layer of pie dough then top with another piece of pie dough. Make an egg wash (which is nothing more than a beaten egg) and cover the pie crust with it. This will give you pie a beautiful golden shine. Cut slits to allow steam to escape.
Bake for 60 minutes or until pastry is golden brown and filling is bubbly and cooked through.
Enjoy and share!