Chicken Pot Pie

Gram | May 9, 2020, 12:49 a.m.

a favorite of your Grandfathers

Ingredients

4 to 6 cups leftover chicken, cubed

3 T olive oil

kosher salt

fresh pepper

5 cups chicken stock

2 chicken boullion cubes

11/2 sticks unsalted butter

2 onions, chopped

3/4 cup flour

1/4 cup heavy cream or sour cream

2 cups diced carrots, blanched for 2 minutes

2 cups peas

11/2 cups pearl onions

1/2 cup minced parsley

Directions

In a small saucepan heat stock & boullion cubes. in a large pot or dutch oven melt butter and saute onions over medium heat for 10 to 15 minutes.

Add flour and cook 2 miutes.  Add stock and simmer 1 minute until thick. Add 2 tsp salt and 1/2 tsp pepper and heavy cream or sourcream. Add chicken, carrots, peas, onions and parsley.  Mix well.

Preheat oven to 375.  Put filling in greased casserole.  Roll out pie crust or puffpastry to cover. Brush edges of casserole with an egg wash.  Place dough on top. Crimp edges. Make 3 slits in top.  Brush top crust with egg wash.  Sprinkle with sea salt and  pepper.

Bake at 375 for 1 hour.  Let stand 10 minutes.

 

 

 

 

 

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