Chicken Pot Pie

Instructions

Method

-      Preheat oven to 350°

-      Sauté celery, carrots, and onion in a large pot with olive oil butter blend until browned and cooked through

-      Add garlic and salt & pepper to taste

-      Tie together bay leaves, thyme, and a strip of onion with butcher’s string and put aside

-      Stir potatoes and flour into vegetables

-      When flour is incorporated into vegetables, add Worcestershire sauce, Crystal Hot Sauce and chicken stock

-      Add half & half, edamame, parsley and herb bundle to the pot and simmer until thick

-      When filling is thick, stir in shredded chicken

-      Spoon filling into a small, deep pie plate and cover with rolled out pie crust

-      Trim edges of crust to fit pie plate and poke vent holes in the top

-      Sprinkle black pepper and parsley on top of pie

-      Bake 15 to 20 minutes until crust is golden-brown

 

Ingredients
  • 4 tablespoons olive oil butter blend
  • 2 carrots, peeled and diced
  • 2 celery stalks diced
  • ½ white onion, diced
  • 1 teaspoon garlic, minced
  • 1 cup small diced Yukon gold potato
  • 3 tablespoons flour
  • 1 teaspoons Worcestershire sauce
  • 2½ cups chicken stock
  • 2 tablespoons chopped parsley
  • ¼ cup half & half
  • 1 cup shelled edamame
  • 2 sprigs thyme
  • 1 bay leaf
  • 1 dash Crystal Hot Sauce
  • ½ rotisserie chicken, pulled off the bone
  • 1 Pre-made pie crust

Comments

Can't wait to try this. My daughter doesn't care for chicken pot pie much, but when I tell her there is edamame in it... OMG... She just might like it. Thanks Chef Jeff....

Hi! I just watched today's show, and I can't wait to try this recipe. I was curious to know the fat/calorie count in one serving of the pot pie and total number of servings in one pie. Thanks and I enjoy watching! Kelley, Cincinnati, OH

First time I have caught your show, Chef Jeff, I love good cookin new recipes!

First time I have caught your show, Chef Jeff, I love good cookin, new recipes! Forgot to say I'm a southern "girl" from East Tennessee transplanted to NW FL., 23 years years ago. Very good show.

This recipe looks very good for one person for their lunch or dinner.

Ive always wanted to know how to make this and after watching its fairly easy.. thanks Chef Jeff

how many servings is this? Is this just one small pie or do you use 2 pie plates for the recipe?

This recipe is for 2 servings but can be made for individual plates. Thanks

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