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Chicken Pot Pie

Creamed chicken with carrots, peas and celery baked with a pastry top.

Ingredients

  • 2 1/4 cups chicken stock
  • 1 cup peas or peas with pearl onions
  • 2 cups chopped carrots
  • 1 cup chopped celery
  • 6 Tbs butter
  • 6 Tbs flour
  • 1 cup cream or milk if you'd rather
  • 2 cups or so cooked chicken, chopped
  • 1/2 tsp dried thyme
  • 1 tsp dried chives
  • 1 tsp dried parsley
  • salt and pepper to taste
  • 1 pie crust

Instructions

  • Bring the stock to a simmer and add the carrots. Cook for 5 minutes. Add the celery and peas and cook another 3-4 minutes. Drain the vegetables, reserving the broth.
  • Melt the butter and sprinkle in the flour, using a whisk. Cook over low heat 2-3 minutes, then slowly whisk in the reserved broth, stirring constantly. Raise the heat a bit and bring to a simmer, stirring, and cook 4-5 minutes. Add the cream and cook another 5 minutes to thicken. Stir in the herbs and add the chicken and vegetables and mix.
  • Pour the creamed chicken into a 9x13 pan (or reserve half and freeze for another day like I did). Top with a pie crust or biscuits, making sure to leave some vents. Cook at 400 for 25-30 minutes (or slightly less if using biscuits as they cook faster).