|Recipe Name:||Double-Crust Chicken Pot Pie||Submitted by:||Ryan|
|Preparation Time:||60+ Minutes|
|Number of Servings:||4|
4 Tablespoon(s) butter, unsalted
1 Cup(s) chopped onion, white
3/4 Cup(s) peeled and chopped carrot
1/2 Cup(s) chopped celery
1/2 Teaspoon(s) salt
1/2 Teaspoon(s) freshly ground black pepper
6 Tablespoon(s) flour
2 1/4 Cup(s) chicken broth
1/2 Cup(s) half and half
1 cubed potato, russet
1 Teaspoon(s) minced thyme
2 1/2 Pound(s) rotisserie chicken
3/4 Cup(s) peas, frozen
Making a crust is way too much work.
Buy a top and bottom pie crust already made.
Make the filling
In a large sauce pan, melt 4 tbl unsalted butter. Place the onion, carrot, celery in the pan. Add half teaspoon of salt and pepper. Cook for about 6 minutes, until vegetables have softened but not browned.
Add 6 tbl flour. Stir and cook 1 to 2 minutes. Add chicken broth. Add half and half.
Turn the heat up to medium high and bring to a boil.
Add potato and thyme.
Turn heat down to medium and simmer about 8 minutes, until potatoes are tender.
Shred the meat from one chicken to get about 3 cups of meat.
Turn off the heat on the sauce.
Add the chicken and peas.
Put the chicken mixture in a pie crust in a 9" pie pan.
Crimp the edges and cut steam vents.
Egg wash the top crust.
With the pie pan on a cookie sheet, bake in the oven at 450 on the lowest rack for 18 to 20 minutes.
Drop the temperature to 375 and rotate the cookie sheet and bake for 12 to 15 minutes.
It should be golden brown.