chicken pot pie
- 4 tbsp butter
- 1/4 cup celery
- 1/4 cup onion
- 1/4 cup flour
- 2 cups chicken stock
- 2 1/2 cups chopped cooked chicken
- 1 1/2 cups chopped cooked potatoes
- 1/2 cup chopped cooked carrots
- 1/2 cup cooked peas
- 2 layers of Pie Crust
Melt better. Cook onion and celery until tender. Add flour and cook while stirring for about 1 minute. Gradually add stock, cooking and stirring until thick. Season with salt and pepper. Stir in chicken, potatoes, carrots, and peas. Set aside.
Roll pastry to a uniformly thick circle about 1" bigger than an upside down pie plate.
Line bottom of pie plate with one pastry. Brush edges of pastry with water to help seal the top. Fill with chicken mixture. Put top layer of pastry on and seal the edges together. Make slashes in the top pastry for steam release and brush with a beaten egg.
Bake at 350°F for about 30 to 40 minutes or until golden brown.
Recipe Hints
- Bake as one big pie or bake in individual sized containers
- To freeze for later, prepare unbaked pies and wrap, first in a layer of plastic wrap, then in a layer of foil. Put in the freezer. When it is time to bake the pies, completely defrost and bake as usual
- This recipe doubles well
