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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chicken Pot Pie Recipe

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This recipe for Chicken Pot Pie is from Ahaus Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 tbsp. butter
1/2 c. diced carrots
1/2 c. diced onions
1/2 c. diced celery
1/4 tsp turmeric
chopped fresh thyme to taste
2 chicken bullion cubes
Salt and Pepper to taste
3 c. of shredded cooked chicken or turkey
3 c. chicken broth
Splash white wine (optional)
1/4 c. flour
1/4 c. half and half
1 unbaked pie crust
1 egg
2 tbsp. water
Directions:
Directions:
Melt butter in a Dutch oven. add onion, carrots and celery. Stir around until the onion starts to turn translucent (about 3 minutes).
Stir in the chicken, then sprinkle with flour. Stir until combined. Cook 1 minute.

Add chicken broth, wine, and bullion and stir. Cook until thickened.
Once the mixture starts to thicken, add turmeric, thyme and salt and pepper. Add half and half, Stir until thick and bubbly about 3 minutes. If overly thick, add more broth.

Pour into a 2 quart baking dish. Roll out pie crust. Press dough around the edges, and cut vents in the tops with a knife.

Mix together egg and 2 tbsp. water. Brush over the pie crust. Place on a baking sheet.

Bake 25-30 minutes till the crust is deep golden brown and the filling is bubbly.

 

 

 

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