CChicken Pot pie
Ingredients:
For the pastry see the recipe from the main page.
I make this as a single crust pie in a ceramic dish. You can freeze the remaining pastry for another time.
Filling:
1 tbsp Butter
1/3 cup diced Onion
2 medium Carrots, sliced
2 stalks Celery, sliced
2 cloves Garlic, minced
1/3 cup Flour
1 1/2 tsp Thyme
1 tbsp Parsley
pinch Salt
pinch Pepper
1 3/4 cups chicken Broth
1/2 cup Heavy Cream.
3 cups cooked Chicken pieces.
1 cup Peas.
To make the filling cut up chicken and cook in frying pan.
Heat the butter, add onions, carrots, celery and peas. Cook until tender.
Add Chicken to the veggies.
Wisk in the flour, Salt, pepper, Thyme, Parsley, Chicken Broth and Cream.
Heat for 10 min until sauce thickens.
Fill pan with filling and spread pastry over top. Trim edges of pastry to edge of pan.
Bake at 400 degrees for 45 min.
Ingredients:
For the pastry see the recipe from the main page.
I make this as a single crust pie in a ceramic dish. You can freeze the remaining pastry for another time.
Filling:
1 tbsp Butter
1/3 cup diced Onion
2 medium Carrots, sliced
2 stalks Celery, sliced
2 cloves Garlic, minced
1/3 cup Flour
1 1/2 tsp Thyme
1 tbsp Parsley
pinch Salt
pinch Pepper
1 3/4 cups chicken Broth
1/2 cup Heavy Cream.
3 cups cooked Chicken pieces.
1 cup Peas.
To make the filling cut up chicken and cook in frying pan.
Heat the butter, add onions, carrots, celery and peas. Cook until tender.
Add Chicken to the veggies.
Wisk in the flour, Salt, pepper, Thyme, Parsley, Chicken Broth and Cream.
Heat for 10 min until sauce thickens.
Fill pan with filling and spread pastry over top. Trim edges of pastry to edge of pan.
Bake at 400 degrees for 45 min.