Chicken Pot Pies

Filling:

  • 8 cups chicken stock, divided use
  • 3 boneless chicken breasts
  • 4 to 5 cups cooked, cubed carrots, leeks, celery, pearl onions, peas, whatever
  • 3 Tbsp butter
  • 4Tbsp flour
  • 1 cup heavy cream
  • 1 egg beaten
  • Favorite pie crust recipe or frozen puff pastry

Poach Chicken in 4 cups of simmering stock.  20 min.  Remove from liquid and discard stock.  Cut into cubes similar size of veg.

Preheat oven 350 degrees.  Put remaining stock in pot to boil and reduce by half 15 min.  Need full 2 cups

Mix cooked veggies and chicken pieces

Melt butter in large saucepan and add flour whisking over med low heat 2 to 3 min. Add reduced stock and heavy cream.  Cook, whisking until thickened about 3 to 4 min.  Should coat back of spoon.  Salt and pepper and pour over chicken and veggies.

Brush beaten egg on pastry

Bake 25 min.  Until crust is golden brown. Makes 1 deep dish potpie or 6 individual pies.

If using puff pastry, bake at 400 degrees

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Chicken Pot Pies
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