Chicken Pot Pie

Name: Chicken Pot Pie
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 serving(s)
Ingredients: 1 9 inch pie shell; 1 leek, chopped; 1 cup red bell pepper, chopped; 2 cups carrots, chopped; 1/4 cup butter; 2/3 cup flour; 2 teaspoons poultry seasoning; 1/2 teaspoon black pepper; 1/2 teaspoon salt; 3 cups chicken broth; 2 cups half-and-half; 4 cups cooked chicken, shredded; 2 cups frozen peas; 1 egg, beaten

Submitted by Shawnee TX

"A little time-consuming, but mostly just in the chopping of the vegetables. This is a family favorite. I make 2 - bake and eat one for dinner and freeze the other, unbaked. Just take out of the freezer in the morning, refrigerate, and it's ready to bake for a delicious dinner."

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Ready In:: 1hr 15mins
Ingredients:: 14
Serves:: 6

ingredients

1 9 inch pie shell
1 leek, chopped
1 cup red bell pepper, chopped
2 cups carrots, chopped
¹⁄₄ cup butter
²⁄₃ cup flour
2 teaspoons poultry seasoning
¹⁄₂ teaspoon black pepper
¹⁄₂ teaspoon salt
3 cups chicken broth
2 cups half-and-half
4 cups cooked chicken, shredded
2 cups frozen peas
1 egg, beaten

directions

Melt butter in large skillet.
Add leeks, red bell pepper and carrots.
Saute 5 minutes.
Add in flour, and mix well.
Add poultry seasoning, pepper and salt.
Mix well.
Slowly pour in chicken broth, stirring well.
Add half& half.
Heat to a simmer, stirring constantly.
Continue to cook until carrots are just tender.
Add chicken and peas.
Pour mixture into 9" pie plate.
Cover with pie crust, crimping edges decoratively.
Cut several steam holes in top of crust.
Brush crust with beaten egg.
Pie can be well covered and frozen for up to three weeks at this point.
Thaw completely before baking.
Bake at 350 degrees 45 minutes, or until top is crisp and browned and filling is bubbly.

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Reviews

I don't like pie crust, so I put the sauce in a 13 x 9 pan & topped it with puff pastry. I also added chopped fresh mushrooms because I needed to use them up. It was delicious! My family loved it and I will definitely be making this dish again.

xrayandee
This is a fabulous chicken pot pie recipe!! I stewed a chicken and used the broth from that but leftover chicken & canned broth or bouillon would work just as well. I even bought leeks, something I rarely use, to make this. The only change I made was to add a cup of diced potatoes which I sauteed along with the leeks, peppers & carrots. I left out one cup of peas to compensate. This recipe makes a very full 9-inch pie plate so be sure to cut plenty of vents in the crust as it will bubble up. The addition of red bell pepper along with the leeks & carrots give this home-style comfort dish a very colorful presentation. It is rich, creamy & very delicious. Of course, I think I'm the only one who noticed the eye appeal because my two guys dived in and didn't come up for air until they went back for seconds. Excellent recipe and a keeper!

Susie in Texas