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| CHICKEN POT PIE | |
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Pastry for 1 pie FILLING: 10 pearl onions 1 1/2 c. sliced carrots 3 stalks celery, sliced 3 tbsp. butter 1 tbsp. olive oil 1/4 c. flour 1 tbsp. dried tarragon 2 1/2 c. chicken broth 1/2 c. heavy cream 1/3 c. white wine 1 1/2 c. mushrooms 2 c. sliced cooked chicken 3 tbsp. parsley Salt and pepper to taste Parboil onions 6 minutes and carrots and celery 4 minutes, drain and set aside. In large saucepan melt butter. Stir in flour and let cook 1 minute. Add tarragon and wine. Whisk and let simmer a few seconds. Raise heat to high and gradually add broth. Whisk to create smooth sauce. Boil. Reduce heat and add cream. Simmer 10 minutes. Stir in mushrooms. Cook 2 minutes. Fold in vegetables, chicken, salt and pepper. Simmer a few seconds and remove from heat. Place mixture in 2-quart casserole. Preheat oven to 400°F. Center pastry dough over filling in casserole. Beat 1 egg yolk with water to make a glaze. Brush over pastry. Bake at 400°F for 30 to 40 minutes. Serves 4. | |
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recipe reviews #123572
Patty (Missouri) says:
This was so good. I did not have any mushrooms so I omitted them, I did add some frozen corn, green beans and peas (from my garden last summer). I will have to add that I made my own pie crust and this just made this taste so yummy! Everyone went back for a second plateful. Will keep this recipe forever!
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