Chicken Pot Pie Recipe

From Dorothy McNett's Recipe Book.

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See Also: Chicken / Poultry · Main Dishes

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Chicken Pot Pie

From Dorothy McNett's recipes at

2 cups diced cooked chicken
1 potato, cubed or sliced
1-2 carrots, sliced
1-2 ribs celery, sliced
2-3 mushrooms, sliced
4 tablespoons butter or oil
4 tablespoons flour
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground peppercorns
1/2 teaspoon good quality dry mustard
1 1/2 cups milk
2 egg yolks, whisked
snipped fresh parsley

1 cup all-purpose flour
1/2 teaspoon fine sea salt
1/4 teaspoon finely ground white pepper (optional)
1/3 cup very cold butter
1/4 cup very cold water
1 egg yolk, beaten

Preheat oven to 375 degrees. Cut cooked chicken into chunks and set aside. In batter bowl, combine potatoes, carrots, and celery. Cover. Microwave on high 5 minutes, shake or stir, and microwave another 1-2 minutes to finish cooking. In another batter bowl, combine butter or oil, flour, salt, pepper, and mustard. Microwave on high 1 minute. Whisk in milk and egg yolks. Microwave on high 2 minutes, whisk well. Microwave another 1-3 minutes,or until thickened. Combine with vegetables and sliced mushrooms and snipped parsley. Arrange in individual baking dishes, or in one larger one. Prepare pie crust, roll out, and place over the pie. Slit in several places to allow steam to escape. Whisk egg yolk and brush over the surface. Bake 25-30 minutes, or until nicely browned and bubbly.

Recipe created 2000-09-26.

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