Difference between revisions of "New England Chicken Pot Pie"
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[[Category:Light cream Recipes]] | [[Category:Light cream Recipes]] | ||
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[[Category:Pea Recipes]] | [[Category:Pea Recipes]] | ||
[[Category:Pearl onion Recipes]] | [[Category:Pearl onion Recipes]] | ||
[[Category:Potato Recipes]] | [[Category:Potato Recipes]] | ||
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[[Category:Tarragon Recipes]] | [[Category:Tarragon Recipes]] | ||
Latest revision as of 19:37, 26 June 2012
Ingredients
- 1 1/4 lbs boneless Chicken breasts
- 4 cups chicken broth
- 12 white pearl onions
- 1 1/2 cups potatoes, diced
- 1 cup celery, diced
- 1 cup frozen Peas
- 1 cup diced carrots
- 1 tablespoon butter
- 5 tablespoons flour
- 1/2 cup light cream
- 1 dash cracked pepper
- 1/2 teaspoon tarragon
- 1/2 teaspoon salt
- 1 premade pie crust
Procedures
1. Boil Chicken for 20–25 minutes until cooked through. Let cool. cut into chunks and set aside.
2. Preheat oven to 400 degrees.
3. Pour broth into a large stock pot and bring to simmer. Add spices (tarragon, pepper, salt).
4. Add onions and celery and simmer for 5 minutes.
5. Add potatoes and carrots. Simmer 10 minutes.
6. Drain veggies and save broth. Put broth into separate pot and bring to simmer.
7. Add butter and flour, whisking until it starts to thicken. Add cream and bring to boil.
8. Place Chicken chunks and Peas on the bottom of a 2 1/2 quart casserole dish. Cover with the rest of the veggie mixture. Pour thickened broth/cream over the top.
9. Top with premade pie crust. Poke holes to avoid spillage.
10. Bake at 400 degrees for 30–40 minutes.
