Chicken Pot Pie - Recipe

Nothing gives that warm feeling of comfort than a hearty chicken pot pie. I prepared this dish with a rotisserie chicken, and store bought pie shells. The mix was directly placed into the individual serving bowls, and covered with the pie pastry.

Ingredients: 

500g Rotisserie chicken breast - shredded or cubed

1 cup sliced carrots

¼ cup diced potatoes

½ cup sliced mushrooms

½ cup sliced celery

1 stick of butter

⅓ cup chopped onion

⅓ cup all-purpose flour

½ teaspoon salt

¼ teaspoon black pepper

1 ¾ cups chicken broth

1 cup frozen green peas

⅔ cup milk

unbaked store bought or homemade pie sheets, enough to cover individual serving crocs or a pie pan

Method:

Step 1

Preheat oven to 425 degrees F (220 degrees C.)

Step 2

In a saucepan, combine carrots, potatoes, mushrooms and celery. Add water to cover and boil for 15 minutes, or until potatoes are fork tender. Remove from heat, drain and set aside.

Step 3

In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper. Slowly stir in chicken broth and milk to make a roux. Simmer over medium-low heat until thick and the taste of raw flour has disappeared. Add shredded chicken and frozen peas, stir well to combine. Remove from heat and set aside.

Step 4

Place the chicken mixture in bottom pie crust if using a pie pan or directly into the serving dish. Cover with top crust, seal edges, and cut away excess dough. brush with egg yolk to give the dish a golden brown finish. Make several small slits in the top to allow steam to escape.

Step 5

Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.