Chicken Pot Pie
January 23, 2018
Chicken Pot Pie
Servings 4 servings
Ingredients
- 2 frozen flaky pie crusts, thawed
- 1/4 cup celery, diced
- 1 small white onion, diced
- 1 red bell pepper, diced
- 1/4 cup mushrooms, diced
- 1/4 cup peas
- 1/4 cup pearl onions, peeled
- 2 tablespoons chicken stock
- 1 large boneless, skinless chicken breast, cooked and diced
- 1/3 cup butter
- 1/3 cup flour
- 1/3 cup white onion, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 14.5 oz can chicken broth
- 2/3 cup milk
- 3-5 drops Tabasco
Instructions
- Preheat oven to 450°F. In a large saucepan, cook vegetables in 2 tablespoons stock until softened, about 5 minutes. Stir in chicken. Remove from heat and set aside.
- For the sauce: In a medium saucepan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook stirring constantly until mixture is bubbly. Stir in broth and milk. Heat to boiling, stirring constantly for 1 minute. Season to taste with Tabasco. Add sauce to chicken and vegetable mixture and stir well.
- Transfer filling to pie dish. Top with pie pastry, seal edges well, and prick center to let steam escape. Bake for 10-12 minutes or until nicely browned.
Notes
Copyright 2018 Colleen Topper All Rights Reserved
![send this](mailto:celebracionblog@gmail.com?body=Chicken Pot Pie<img width="400" height="400" src="https://eatbemary.com/wp-content/uploads/2018/01/chicken-pot-pie-recipe.jpg" class="attachment-full size-full wp-post-image" alt="Chicken Pot Pie Recipe" decoding="async" loading="lazy" srcset="https://eatbemary.com/wp-content/uploads/2018/01/chicken-pot-pie-recipe.jpg 400w, https://eatbemary.com/wp-content/uploads/2018/01/chicken-pot-pie-recipe-150x150.jpg 150w, https://eatbemary.com/wp-content/uploads/2018/01/chicken-pot-pie-recipe-300x300.jpg 300w" sizes="(max-width: 400px) 100vw, 400px" /> <!--WPRM Recipe 7259-->
<div class="wprm-fallback-recipe">
<h2 class="wprm-fallback-recipe-name">Chicken Pot Pie</h2>
<img class="wprm-fallback-recipe-image" src="https://eatbemary.com/wp-content/uploads/2018/01/chicken-pot-pie-recipe-150x150.jpg"/> <p class="wprm-fallback-recipe-summary">
</p>
<div class="wprm-fallback-recipe-equipment">
</div>
<div class="wprm-fallback-recipe-ingredients">
<ul><li>2 frozen flaky pie crusts, thawed</li><li>1/4 cup celery, diced</li><li>1 small white onion, diced</li><li>1 red bell pepper, diced</li><li>1/4 cup mushrooms, diced</li><li>1/4 cup peas</li><li>1/4 cup pearl onions, peeled</li><li>2 tablespoons chicken stock</li><li>1 large boneless, skinless chicken breast, cooked and diced</li><li>1/3 cup butter</li><li>1/3 cup flour</li><li>1/3 cup white onion, minced</li><li>1/4 teaspoon salt</li><li>1/4 teaspoon black pepper</li><li>1 14.5 oz can chicken broth</li><li>2/3 cup milk</li><li>3-5 drops Tabasco</li></ul> </div>
<div class="wprm-fallback-recipe-instructions">
<ol><li>Preheat oven to 450°F. In a large saucepan, cook vegetables in 2 tablespoons stock until softened, about 5 minutes. Stir in chicken. Remove from heat and set aside.</li><li>For the sauce:
In a medium saucepan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook stirring constantly until mixture is bubbly. Stir in broth and milk. Heat to boiling, stirring constantly for 1 minute. Season to taste with Tabasco. Add sauce to chicken and vegetable mixture and stir well.
</li><li>Transfer filling to pie dish. Top with pie pastry, seal edges well, and prick center to let steam escape. Bake for 10-12 minutes or until nicely browned.</li></ol> </div>
<div class="wprm-fallback-recipe-notes">
<p>Copyright 2018 Colleen Topper All Rights Reserved</p>
</div>
<div class="wprm-fallback-recipe-meta">
<div class="wprm-fallback-recipe-meta-course">Main Dish</div><div class="wprm-fallback-recipe-meta-cuisine">American</div> </div>
</div>
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