Chicken Pot Pie
- 6 Tbsp unsalted butter - I used Kerrygold
- Salt and freshly ground black pepper to taste
- 1 cup chopped yellow onions - approx 2 small onions
- 1/2 cup chopped celery - approx 1 celery stalk
- 6 Tsbp all-purpose flour
- 2 cups chicken stock or canned chicken broth
- 1 cup half and half (or soy creamer)
- 1 cup peeled and diced red potatoes, cooked in boiling salted water until tender, 4 to 5 minutes & then drained (approx 1 large potato)
- 1 cup diced carrots, cooked in boiling salted water until tender, 4 to 5 minutes & then drained (approx 3 medium carrots) - next time I will boil the the carrots and potatoes together to save a little time.
- 1 cup sweet young peas, fresh or frozen (defrost if frozen, place into a bowl and leave on the counter while preparing the other ingredients)
- 2 cups shredded cooked chicken, white and dark meat
- 2 Tbsp finely chopped fresh parsley leaves
- 2 pre-made pie crusts, room temperature (mine was store bought)
- Produce
- Carrots (1 cup)
- Celery (1/2 cup)
- Parsley, fresh leaves (2 Tbsp)
- Red potatoes (1 cup)
- Yellow onions (1 cup)
- Young peas, sweet (1 cup)
- Meat
- Chicken, white and dark meat, cooked (2 cups)
- Canned Goods
- Chicken stock or canned chicken broth (2 cups)
- Cooking & Baking
- Salt and freshly ground black pepper (1)
- Tsbp all-purpose flour (6)
- Bread & Baked Goods
- Pre-made pie crusts (2)
- Dairy
- Half and half (1 cup)
- Kerrygold butter - i used, unsalted (6 Tbsp)
Preparation
Read recipe preparation on thelittlekitchen.net
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Recipe Stats
Published February 12, 2011 (2 years ago).
19 people saved this recipe.
