EASY HOMEMADE CHICKEN POT PIE

EASY HOMEMADE CHICKEN POT PIE

 EQUIPMENT

• Deep Dish Pie Plate
• Measuring Cups
• Measuring Spoons

Cook Mode

INGREDIENTS

• 1 Tablespoon olive oil
• 1 medium onion (diced)
• 1 cup carrots (diced)
• 1 cup celery (diced)
• 2 cloves garlic (minced)
• 4 Tablespoons butter
• ½ cup flour
• 2 cups chicken broth
• 1 ½ cups milk
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 Tablespoon sherry wine (optional )
• ¼ teaspoon dried thyme
• 1 teaspoon dried parsley
• 4 cups cooked chicken (chopped)
• 1 cup frozen peas
• 2 puff pastry sheets

Egg Wash

• 1 egg
• 1 Tablespoon water

INSTRUCTIONS

Filling

1. In a large pot, heat olive oil. Add onions, carrots, and celery.  Saute over medium heat for about 5 minutes. Stir often.
2. 1 Tablespoon olive oil,1 medium onion,1 cup carrots,1 cup celery
3. Add garlic and continue cooking for another 2 minutes.  Remove from pan and set aside.
4. 2 cloves garlic
5. In same pan, add butter and flour. Mix well together with a whisk. Cook over medium heat for 2 minutes.
6. 4 Tablespoons butter,½ cup flour
7. Slowly add chicken broth, while whisking. 
8. 2 cups chicken broth
9. Heat until mixture begins to thicken. 
10. Stir in milk, salt, pepper, sherry, thyme and parsley.
11. 1 ½ cups milk,½ teaspoon salt,½ teaspoon pepper,1 Tablespoon sherry wine,¼ teaspoon dried thyme,1 teaspoon dried parsley
12. Let simmer for 3-5 minutes over low heat. Do not boil.
13. Stir in chicken and peas and cooked vegetable mixture. Remove from heat.
14. 4 cups cooked chicken,1 cup frozen peas

Assemble Pie

1. Use two deep dish pie plates or one large rectangular baking dish. Spray dish lightly.  Add filling.  
2. Roll out puff pastry.  Place on top of mixture.  Seal pastry to edge of dish. Slice a few slits in the top of the pastry.
3. 2 puff pastry sheets
4. Egg Wash
5. Combine egg and water together in a bowl.
6. 1 egg,1 Tablespoon water
7. Brush over top of puff pastry.
8. Bake pies in a preheated 400 degree oven for 35-45 minutes until mixture is bubbly and pastry is golden.
9. Let cool for 10 minutes before serving.