ELAINE'S CHICKEN POT PIE GUIDE

Elaine's Chicken Pot Pie Guide image

Provided by Elaine Douglas

Categories Chicken

Time 45m

Number Of Ingredients 11

2 2 - inch red skinned potatoes, small cubes, skin on
2 medium carrots, cubed
1/2 c small frozen peas
2 c cooked chicken 1/2 inch dice
1 c chicken stock
1 Tbsp butter
1 Tbsp flour
salt and pepper to taste
1/4 c finely chopped onion
pastry for double crust pie
1 beaten egg to brush on top of pie. (optional)

Steps:

1. Heat a small amount of water in a saucepan and add the unpeeled, diced potato and carrots. Boil for 5 to 10 minutes and drain.
2. Put the diced chicken in a bowl along with the potato, carrots and peas.
3. Melt the butter in a small saucepan and add the finely chopped onion. Sweat the onion for a couple of minutes, then add the flour and mix well.
4. Slowly add the chicken stock to the onion mixture and allow to boil and thicken for a few minutes. Taste for seasoning.
5. Add the onion and stock mixture to the chicken and vegetables in the bowl and mix well. The mixture should be thick. Taste for seasoning, correct the seasoning and allow to cool.
6. Roll out pastry to fit a 9 inch pie pan. Fit pastry in the pie pan and fill with the chicken and vegetable mixture. Cover with rolled out pastry top and seal. Brush with egg for a nice brown crust (optional)
7. Bake at 400 degrees F. for 30 minutes or until pastry is browned and cooked through.
8. Cool on rack for at least 10 minutes before serving.
9. You could make small pies in tart shells and reduce the baking time.