New England Chicken Pot Pie
photo by Sharlene~W
- Ready In:
- 1hr 30mins
- Ingredients:
- 14
- Yields:
-
1 pie
- Serves:
- 6
ingredients
- 1 1⁄4 lbs boneless chicken breasts
- 4 cups chicken broth
- 12 white pearl onions
- 1 1⁄2 cups potatoes, diced
- 1 cup celery, diced
- 1 cup frozen peas
- 1 cup diced carrot
- 1 tablespoon butter
- 5 tablespoons flour
- 1⁄2 cup light cream
- 1 dash cracked pepper
- 1⁄2 teaspoon tarragon
- 1⁄2 teaspoon salt
- 1 premade pie crust
directions
- Boil chicken for 20-25 minutes until cooked through. Let cool. cut into chunks and set aside.
- Preheat oven to 400°F.
- Pour broth into a large stock pot and bring to simmer. Add spices (tarragon, pepper, salt).
- Add onions and celery and simmer for 5 minutes.
- Add potatoes and carrots. Simmer 10 minutes.
- Drain veggies and save broth. Put broth into separate pot and bring to simmer.
- Add butter and flour, whisking until it starts to thicken. Add cream and bring to boil.
- Place chicken chunks and peas on the bottom of a 2 1/2 quart casserole dish. Cover with the rest of the veggie mixture. Pour thickened broth/cream over the top.
- Top with premade pie crust. Poke holes to avoid spillage.
- Bake at 400°F for 30-40 minutes.
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RECIPE SUBMITTED BY
I'm an 8th grade English teacher in Las Vegas. I'm happily married, and have developed a LOVE for cooking now that I have someone to cook for! Besides my new-found love of cooking, I also love to read and quilt. Our favorite thing to do on weekends or days off is head to the mountains for some camping and fishing.