Chicken Pot Pie recipe

This recipe is passed to me by my older sister’s best friend. She is an American girl from Ohio and her mother used to make it every single weekend since it is so delicious. This formula is detailed to perfection, so please just follow the steps to achieve an awesome pie.
– 1 cup chopped onions.
– 1 cup of potatoes, diced.
– 1 cup celery, finely chopped.
– 1 cup diced carrots.
– 1/3 cup melted butter.
– 1/2 cup flour.
– 2 cups of chicken stock.
– 1 cup blend of equal parts whole milk and light cream (half and a half).
– 1 teaspoon of sea salt.
– 1/4 teaspoon hot pepper.
– 4 cups cooked and chopped chicken.
– 2 store-bought or homemade pie crusts.
– Step 1: Let the oven heat up until it reaches 400°F.
– Step 2: Fry the onions, celery, carrots, and potatoes in the butter until it’s well cooked.
– Step 3: Add flour to the mixture, and continue cooking while stirring for an extra minute.
– Step 4: Mix the chicken broth and the half and half until it is well incorporated.
– Step 5: Start pouring the broth combination into the vegetable mixture little by a little while stirring non-stop.
– Step 6: Keep cooking over medium heat and stir constantly until well thickened and turned bubbly.
– Step 7: Add the salt and pepper.
– Step 8: Bring the diced chicken to the mixture and keep stirring for the last time.
– Step 9: Put the combination in a casserole and put the pie shells above, carve some slits on the pie so that the steam can escape.
– Step 10: Take the casserole to the oven and let it bake for 40 minutes to 50 minutes or keep checking until you see the pastry starting to look golden and well-cooked inside.

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