Chicken Pot Pie
Ingredients
8 tablespoons butter
1 medium white onion, chopped
2 stalks celery, sliced
2 cups peeled, diced Idaho potatoes, boiled for 6 minutes in salted water
2 cups frozen carrot/peas vegetable mix, thawed to room temperature
2 chicken breasts, chopped into ½ inch pieces and sauteed until just pink
6 tablespoons all purpose flour
2 cups chicken stock
1 cup half and half
2 frozen 9 inch deep dish pie crusts, available at any grocery freezer
salt and pepper
Olive oil
To Make...
1. Remove the pie crusts from the freezer. Allow one to thaw in its tray, while turning the other crust upside down onto wax paper. Leave alone for at least 20 minutes.
2. preheat oven to 400.
3. in a large sauté pan, heat 6 tablespoons butter over medium high heat.
4. Add the onions and celery, season with salt and pepper, and cook, stirring for 2 minutes.
5. Stir in the flour and cook, stirring for 2 minutes.
6. Stir in the chicken broth/stock and bring the liquid to a boil. Reduce heat to medium/low and simmer for 5 minutes, stirring occasionally as sauce thickens.
7. Stir in the half and half and continue to cook for an additional 2 minutes. Season again with salt and pepper.
8. Stir in the boiled potatoes, cooked chicken, and thawed peas and carrots. Season again with salt and pepper and mix together. Turn off heat.
9. Attend to the upside down pie crust by very gently making sure the crust is as flat as possible. Repair cracks in the crust by rubbing small dabs of water to bring the cracks together.
10. Pour the filling into the prepared pie crust pan. Fill to the rim and then some. You will probably have some extra filling, save it and eat it as leftover "Stew."
11. Place the second crust on top of the filling. Carefully tuck and crimp any overlapping edges. Seal up any cracks in the top crust as best you can.
12. Slice 5 vents into the top crust.
13. lather 2 tablespoons of melted butter over the top of the top crust.
14. Place on a baking sheet in the middle of the oven and Bake until crisp, about 25 minutes. Remove from oven and MAKE SURE YOU ALLOW THE PIE TO SIT FOR AT LEAST 5 MINUTES BEFORE SLICING.
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