s EMERIL'S CHICKEN POT PIE *** s   



Yields: 0


Ingredients


 
Instructions
Instructions:
***
10-05 this was good-i didn't "blanch" the potatos enuf as they were
still pretty hard
***
6 tablespoons butter
1 cup chopped onions
1/2 cup chopped celery
6 tablespoons flour
2 cups chicken stock
1 cup half and half
2 cups diced potatoes, blanched
1 cup diced carrots, blanched
1 cup sweet peas
2 cups shredded chicken, cooked
2 tablespoons finely chopped parsley
1 recipe basic savory pie crust
Salt and pepper

Preheat the oven to 400 degrees F. Grease a 9 by 9 by 2-inch square
baking
pan. In a large saute pan, melt the butter. Add the onions and celery
and
saute for 2 minutes. Season with salt and pepper. Stir in the flour
and
cook for about 3 to 4 minutes for a blond roux. Stir in the chicken
stock
and bring the liquid up to a boil. Reduce to a simmer and continue to
cook
for 4 to 6 minutes, or until the sauce starts to thicken. Stir in the
half
and half and continue to cook for 4 minutes. Season with salt and
pepper.
Stir in the potatoes, carrots, peas and chicken. Mix the filling
thoroughly. Line the baking pan with one of the crusts. Pour the
filling
into the prepared pan. Place the top crust on top of the filling.
Carefully tuck the overlapping crust into the pan, forming a thick
edge.
Crimp the edges of the pan and place on a baking sheet. Place the
sheet in
the oven and bake for about 25 to 30 minutes or until the crust is
golden
brown and crispy. Remove from the oven and cool for 5 minutes before
serving.

Yield: about 6 servings


Notes:
********** RECIPE ENDS ********

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