PERFECT CHICKEN POT PIE

PERFECT CHICKEN POT PIE image

Yield 6 servings

Number Of Ingredients 12

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6 tbsp butter
1 medium onion, diced (~1 cup)
3 stalks celery, finely chopped (~½ cup)
6 tbsp flour
2 cups chicken stock
1 cup half-and-half
2 medium potatoes, chopped and blanched(~2 cups)
3 medium carrots, diced and blanched (~1 cup)
1 cup sweet peas
2 cups shredded chicken, cooked (~14 oz)
1 roll-out pie crust
1 sheet puff pastry

Steps:

1. Preheat the oven to 400 °F. In a large pot, melt butter and add the onions and celery; saute for 2 minutes. Season with salt and pepper, and stir in the flour; cook for 3-4 minutes for a blond roux. 2. Stir in the chicken stock and bring to a boil; reduce to a simmer and cook for 4-6 minutes, or until the sauce thickens. Stir in half-and-half and cook for 4 minutes; season again with salt and pepper. Stir in the potatoes, carrots, peas and chicken; mix thoroughly. 3. Line a deep-dish pie pan with pie crust. Pour the filling into the prepared pan. Place the puff pastry on top of the filling; fold corners over and carefully connect the puff pastry to the bottom pie crust. 4. Place pie pan on baking sheet and bake in preheated oven for 25-30 minutes, or until both crusts are golden brown and crispy. Remove from the oven and cool for at least 5 minutes before serving.