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Chicken Pot Pie
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Description
Classic, easy, one-dish meal.
Ingredients
- ⅓ cups Butter
- ½ cups Flour
- 2 Tablespoons Flour
- 4 cups Milk
- 2 Tablespoons Chicken Base
- 3 cups Diced Cooked Chicken
- ¾ cups Peas
- ¾ cups Carrots
- Salt To Taste
- 1 whole Egg, Beaten
Preparation
Prepare cream sauce:
Melt butter over low heat. Add flour, stirring constantly until mixture bubbles. Slowly add milk, stirring until mixture is smooth. Stir in chicken base (a paste found in meat department at grocers) until smooth.
Assembly:
Line a deep dish 9-inch pie pan with one pie crust. Combine cream sauce with chicken, pea, carrots, and salt to taste. Pour into pie pan. Cover with top crust, crimp to seal and use tip of sharp knife to vent top pastry. Lightly brush with beaten egg. Bake in preheated 425 degree oven for 30 to 40 minutes or until crust is golden brown and the contents bubble.
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lucykate44 on 9.12.2009
This recipe turned out great with one exception– the carrots should be cooked before putting them into the pie. There was no mention of cooking them and it didn’t occur to me to cook them until I bit into it and they were rock hard! The sauce for this recipe is really good, very creamy!
Also one other thing– there is no mention of a pie crust in the ingredients list. It’s easy enough to make one and I did, but this might confuse some people.
I made this for dinner the other night and my husband loved it (so did I)- even with the hard carrots