Chicken Pot Pie Founding Farmersrsquo; Chicken Pot Pie
Back to listIngredients:
- 2 ounces olive oil or 2 ounces canola oil
- 1 tablespoon unsalted butter
- 2 cups small-diced yellow onions
- 2 cups small-diced celery
- 2 garlic cloves minced
- 1 bay leaf
- 1 sprig fresh thyme
- 3/4 cup flour
- 1 cup chicken stock warm
- 2 cups whole milk warm
- salt and pepper
- 1/4 cup olive oil or 1/4 cup canola oil
- 1 lb yellow onion roughly chopped
- 1 cup large-diced carrot
- 3/4 cup large-diced celery
- 2 garlic cloves minced
- 1 chicken bouillon cube
- 3/4 cup white wine
- 1 cup small-diced potato
- 2 cups chicken velout
- 1 cup heavy cream
- 2 tablespoons unsalted butter plus extra for brushing
- 1 tablespoon maple syrup
- 1 cup peas fresh or frozen
- 2 1/2 lbs rotisserie chicken meat cut into large pieces
- 2 tablespoons grated parmesan cheese
- 4 pieces pillsbury pie crusts Just Unroll
- salt and pepper
Steps:
- Make the velout
- Heat the oil and butter in a large saut pan over low heat Add the onions celery garlic bay leaf and thyme Saut 5 to 8 minutes or until the onions are transparent Sprinkle the flour over the vegetable mixture and continue to cook for an additional 2 minutes Add the warm stock and milk whisking to combine Raise the heat and bring to a boil then reduce the heat to a low simmer Continue to simmer for 15 minutes Add salt and pepper to taste Remove the velout from the heat and strain Set the liquid aside
- Make the filling and pie
- Preheat the oven to 350 degrees
- Heat the oil in a large saut pan over medium heat Saut the onions carrots celery and garlic until the onions begin to soften Add the chicken bouillon cube and white wine and reduce by half Add the potatoes and chicken velout and simmer for approximately 2 minutes Add the heavy cream and continue to simmer until the potatoes are tender Be careful not to burn the mixture Remove from the heat Fold in the butter maple syrup peas chicken and Parmesan cheese Add salt and pepper to taste
- Divide the filling evenly into 4 oven-safe pie baking dishes Top each with pie dough Lightly brush the tops with the remaining butter and if desired sprinkle with pepper Bake for about 40 minutes or until the dough is golden brown