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
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