Elaines Chicken Pot Pie Guide Recipes

CHICKEN POT PIE IX

Steps:

• Preheat oven to 425 degrees F (220 degrees C.)
• In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
• In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
• Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
• Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

ELAINE'S CHICKEN POT PIE GUIDE

Steps:

• 1. Heat a small amount of water in a saucepan and add the unpeeled, diced potato and carrots. Boil for 5 to 10 minutes and drain.
• 2. Put the diced chicken in a bowl along with the potato, carrots and peas.
• 3. Melt the butter in a small saucepan and add the finely chopped onion. Sweat the onion for a couple of minutes, then add the flour and mix well.
• 4. Slowly add the chicken stock to the onion mixture and allow to boil and thicken for a few minutes. Taste for seasoning.
• 5. Add the onion and stock mixture to the chicken and vegetables in the bowl and mix well. The mixture should be thick. Taste for seasoning, correct the seasoning and allow to cool.
• 6. Roll out pastry to fit a 9 inch pie pan. Fit pastry in the pie pan and fill with the chicken and vegetable mixture. Cover with rolled out pastry top and seal. Brush with egg for a nice brown crust (optional)
• 7. Bake at 400 degrees F. for 30 minutes or until pastry is browned and cooked through.
• 8. Cool on rack for at least 10 minutes before serving.
• 9. You could make small pies in tart shells and reduce the baking time.