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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 4 |
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A good Chicken Pot Pie is not complicated, but it takes time. For cooks in a hurry, there are shortcuts. Canned broth can be substituted for homemade stock, leftover or store-bought cooked chicken can be used instead of a start-from-scratch uncooked bird, and frozen peas can be added without thawing. You can even skip the pastry and serve the filling over noodles or rice or even a piece of toast. It will taste fine, but it won’t be Chicken Pot Pie. Source: Relish Mag Ingredients:
4 tablespoons butter |
1/2 cup diced onion |
1 cup diced celery |
1 cup carrot, sliced |
1 cup sliced mushrooms |
1 cup frozen potato, cubed |
1/3 cup all-purpose flour |
1 (14 1/2 ounce) can low sodium chicken broth |
1 1/4 cups 2% low-fat milk |
1 dash lemon juice |
1/3 cup chopped fresh parsley or 1 tablespoon dried parsley |
1/4 teaspoon dried thyme |
3/4 teaspoon salt |
1/2 teaspoon fresh coarse ground black pepper |
1 cup frozen peas |
3 cups chopped cooked chicken |
0.5 (15 ounce) package refrigerated pie dough |
1 egg yolk |
1 tablespoon water |
Directions:
1. Preheat the oven to 375°F In a large nonstick skillet, melt butter over medium-high heat. Add onion, celery and mushrooms; sauté 6 minutes. Sprinkle with flour; cook and stir 1 minute. Add broth, lemon juice and milk; increase heat, cook, stirring often, until mixture comes to a boil. Reduce heat and simmer 2 minutes, stirring constantly.
2. Remove from heat; stir in parsley, thyme, salt, pepper, peas and chicken. Spoon into 13-by-9-by-2-inch baking dish or shallow 3-quart casserole dish.
3. On a lightly floured surface, roll pie dough to about 1-inch larger than baking dish. Place over top of filling; fold edges under to make a hem and press down with fork. Cut vents on top and brush with glaze. Bake 40 minutes or until golden brown.
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