Chicken Pot Pie
Food can bring families and friends together in difficult times. A comfort food like Homemade Chicken Pot Pie is always well appreciated by friends in need. The recipe can easily be doubled. When my kids were younger I used to make mini versions the contained the veggies I knew they liked.
- 1 roasted chicken cooled meat taken off and diced
- 6 tablespoons butter
- 1 medium onion chopped
- 2 celery stalks chopped
- 3 carrots chopped
- 1/2 package mushrooms sliced and diced
- 1/2 cup flour
- 2 1/2 cups low sodium chicken stock
- 1/4 teaspoon pepper
- 1 large potato washed peeled and diced
- 1 cup frozen vegetables (we like peas and corn)
- 1 cup milk (1 or 2%)
- 1/4 cup chopped parsley
- 1 egg lightly beaten
- 1 sheet puff pastry or pie dough
Search in the box above for a homemade option of Pie Dough.
- In a medium sized pot boil potato starting in salted cold water (multiple recipes can be cooked together in a larger pot and divided) for approximately 15 minutes or less until al dente. Drain, rinse with cold water to stop cooking and reserve.
- In a large dutch oven heat over medium high heat, add butter and melt, add onion, celery, carrots and mushrooms and cook until soft.
- Sprinkle in flour a tablespoon at a time and stir constantly with a wooden spoon making a smooth roux. If the mixture gets too thick add some chicken broth a little at a time and continue to stir ensuring that there are no clumps of flour. Continue adding 2 1/2 cups of broth and heat over medium heat until smooth and thick. Add pepper.
- Into the dutch oven add chopped chicken, reserved potatoes and frozen vegetables, heat through. Stir in milk and parsley, and taste. Add additional seasoning if necessary – depending on the type of broth you may need salt. Transfer mixture to casserole dish.
- Gently roll out dough on parchment paper using a sprinkle of flour. The surface should be slightly larger than your baking dish.
- Brush egg wash along the edge of your baking dish. Using the parchment paper lay your dough onto the baking dish. Trim any extra dough so that it folds 2 cm around the edge – press gently into place. Brush all dough lightly with egg wash.
- Prepared pot pie can be refrigerated until ready to bake and serve. If you cover with plastic wrap the egg wash might come off so you could apply instead before baking. Bake 40 minutes to 50 minutes at 350 degrees until hot in the centre and crust is browned. (Small ramekins will take less time). If your crust is browning before your pie is hot in the centre then cover it with foil for the last few minutes.