Chicken pot pie

Chicken pot pie is a pie baked in a pie plate with only a top crust and no bottom crust. It is filled with a creamy chicken filling.

Ingredients:
1 pound cubed chicken meat
1 chopped onion
2 diced carrots
1 cup frozen green peas
2 diced celery stalk
1 tbsp butter
1/3 cup flour
1 3/4 cups water or chicken broth
2/3 cup milk
salt and pepper to taste

The crust is made with pate brisee. The crust recipe can be found here.

To make the filling:
– lightly fry chicken with butter in a pot
– add in onions and fry lightly
– stir in the vegetables
– add water and milk and bring to a boil
– simmer for 15-20 minutes
– mix in flour until soup is thick
– add salt and pepper to taste
– spoon the chicken mix into the bottom of the pie pan
– roll crust and cut into the appropriate size to cover the pie pan
– seal the crust with the fingers by moulding the pie crust edge around the plate. You can use a fork to press down the crust and make stripes around the edge of the pie.
– slit a few holes on the top of the crust to allow steam to escape during cooking.
– bake at 425F for 35-40 minutes, or until crust is golden brown and bubbly.
– serve hot

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