Chicken Pot Pie

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Posted By: Christina
Posted In:  Poultry
Page Views:  1298 views
Preparation Time:  60 minutes
Cooking Time:  120 minutes
Course: lunch/snacks


Other Info

servings: 4-6

Ingredients

U.S.

Ingredients

European

5 c

Chicken (bone in)

2 kg

1

Onion (large)

1

1

Green pepper

1

3

Celery stalks

3

4

Carrots

4

2

Potatoes (large)

2

½ c

Peas

30 g

6 Tbs

Butter

6 Tbs

7 Tbs

Flour

7 Tbs

2 c

Milk

475 ml

2 ¼ c

*Chicken broth

535 ml

1

Egg white

1

To taste

Salt

To taste

To taste

Pepper

To taste

2 recipes

**Quiche crust

2 recipes


Directions

1. Boil whole chicken until cooked through. Cool until you can handle it, then cube the meat, enough to make 5 c.  Set aside.

2. Rinse and dice the onion, green peppers, and celery.  Set aside.

3. Peel and chop the carrot and potato.  Set aside.

4. Rinse and drain the peas and set aside.

5. In a medium sized pot, bring water to a boil over a medium-high flame.  Add the carrot and potato and cook just until tender.  Once cooked, drain and rinse.  Set aside to cool.

6. In a sauce pan, melt 4 Tbs butter over a medium flame.  Reduce to a low flame, and add the flour to the melted butter and mix well for about 3-5 min.

7. Slowly stir in the milk and chicken broth.  Bring the mixture just to a boil, stirring constantly, then remove from the flame.

8. Begin adding the meat and vegetables to the sauce.  Mix well.  Add salt and pepper.

9. Line a baking dish or pie plate with half the quiche crust.  Brush the crust with some of the egg white

10.   Add the chicken mixture to the dish.  Cover the mixture with the remaining dough and seal the edges.  Prick the top several times with a fork to so there will be room for steam to escape.

11.   Bake the pot pie in a medium-high temperature oven for 30-45 minutes, or until golden brown.

12.   Remove from the oven and let stand for 20 minutes before serving.  Serve warm.

 

Notes: Filling makes enough for approximately 2 12 inch pot pies.  Because the Quice crust recipe makes 2 crusts (in this case enough for a top and bottom for 1 pie), you need to either double the crust recipe (for 2 pies) or cut the filling recipe in half (for 1 pie).

 

Variations: For a vegetarian pot pie, substitute vegetable broth for the meat broth and delete the meat. You may want to add mushrooms or other vegetables. For a beef pot pie, substitute beef broth for chicken broth and add chunks of beef.

 

Substitutions: Celery stalk/Celery root. Green pepper/Any colored pepper. Quiche crust/Pie Crust. Chicken broth/Canned chicken broth.

 

References: *See the Chicken Broth recipe. **See the Quiche recipe.

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