Tuesday, January 4, 2011

Chicken Pot Pie

This recipe is great for winter nights. It does take some time to prepare, so to save time, I usually prepare the pie crusts ahead of time and use a rotisserie chicken bought from the supermarket. It's all worth it because you'll be warm for a long while after eating this delectable pie.

1 cup green peas
1 cup onion, diced
1 cup celery, diced
1 cup carrot, diced
1/2 cup melted butter
2 bay leaves
1/2 cup Gluten-Free all-purpose flour
2 cups chicken broth
1 cup milk
salt & pepper to taste
4 cups chicken, cooked and chopped
pie crusts for 6" disposable aluminum pie tins

Preheat oven to 375°F. Saute the onion, celery, carrots, peas, and bay leaves in butter for 10 minutes. Add flour to sauteed mixture, stirring well. Cook one minute stirring constantly. Mix broth and milk and add to mixture slowly. Cook over medium heat stirring constantly until thickened and bubbly. Stir in salt and pepper to taste; add cooked chicken and stir well. Remove the bay leaves and pour into 6" aluminum disposable pie tins. Cut slits to allow steam to escape. Bake for 30-40 minutes or until pastry is golden brown and filling is bubbly and heated through.

Tip: Make a double batch and store in air tight freezer bags for a 'Make Ahead' dish. When I'm ready for a pie, I just pull one out of the freezer and pop it frozen into a 375°F oven for 50 min. to an hour or until golden and bubbly.

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