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Chicken Pot Pie - Jill Prince

Recipe

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Ingredients

  • 1 rotisserie chicken, boned (can be boiled or grilled as well)
  • .5 cup chopped onions
  • .25 cup chopped celery
  • 1 cup diced red potatoes
  • .5 cup frozen peas
  • 3 tbsp flour
  • 4 tbsp olive oil or butter
  • .5 cup low fat milk or evaporated milk
  • 2 cups chicken stock
  • .5 cup chopped carrots
  • Pie crust

Steps

  1. Preheat oven to 400F. Prepare deep round cooking dish with cooking spray. In a large nonstick pan, heat oil or butter. Saute onions and celery for 2 minutes. Add flour and stir constantly to form a blonde roux. Gradually add the broth and bring to a boil. Reduce heat to a simmer and continue to cook for 4-6 minutes or until the sauce thickens. Stir in milk and cook for 4 more minutes. Season with salt and pepper.
  2. Stir in potatoes, carrots, peas, and chicken. Mix thoroughly with the sauce. Cook until potatoes are tender, 10-12 minutes. Place pie crust in casserole dish, fill with chicken mixture and top with the second crust, sealing the edges. Slightly beat an egg and brush the top crust. Bake for 30 minutes or until the crust is golden brown.
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