There's something so comforting about a piece of chicken pot pie. I'm fine with a single crust, either traditional or puff pastry, but if you want to really indulge, go for the double crust. This recipe is adapted from Emeril Lagasse. I grate the onion to achieve a more smooth gravy, use a little less butter and flour and prefer whole milk to half-and-half.
Chicken Pot Pie
4 tablespoons butter
4 tablespoons all-purpose flour
1/2 onion, grated
1/2 cup celery, chopped
1 large carrot, peeled and chopped
1 1/2 cups chicken broth
1 1/2 cups whole milk
2 medium Yukon Gold potatoes, diced and blanched
3/4 cup petite green peas, thawed
2 cups chicken, cooked and cubed
salt and pepper to taste
pie crust or puff pastry
Preheat oven to 400 degrees.
Melt the butter in a large saucepan over medium to medium-high heat; add onion, carrot and celery. Saute until softened, about 3 to 4 minutes. Add in the flour, cooking mixture until roux has a bit of color. Stir in broth and milk, reducing the heat once the mixture has started to thicken. Stir in potatoes, peas, chicken, salt and pepper.
Place buttered 9-inch deep dish pie pan on a foil-lined baking sheet. Pour mixture into pan (lined with crust, if desired), covering with pastry.
Bake for approximately 25 minutes. Allow to cool slightly before serving.
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1 comment:
Mmmmmmm, sounds yummy! Perfect for this cold weather.
Whenever I make a pot pie, I always take the leftover scraps from my rolled out crust and cut them out into shapes, either with a small cookie cutter shape or freehand with a knife. I place the cut outs in a nice little pattern on top of the pie before it is baked. This also works great if your top crust was rolled out too thin or stretched in spots--they cover up the imperfections. And we must have perfection!
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