Chicken Pot Pie

Chicken Pot Pie

Adapted from Emeril Legasse

• 6 tablespoons butter
• 1 cup chopped onions
• ¾ cup chopped celery
• 6 tablespoons flour
• 2 cups chicken stock
• 1 cup half and half
• 2 cups diced potatoes, blanched
• 1 cup diced carrots, blanched
• 1 cup sweet peas
• 2 ½ cups shredded chicken, cooked
• 2 tablespoons finely chopped parsley
• 1 package of pie crust (I use the red box that has the two individual wrapped crusts)
• 1 teaspoon Thyme
• Salt and pepper

Directions

Preheat the oven to 400 degrees F. Grease a 9 by 9 by 2-inch square baking pan.

In a large sauté pan, melt the butter. Add the onions and celery and sauté for 2 minutes. Season with salt and pepper. Stir in the flour and cook for about 3 to 4 minutes for a blond roux. Stir in the chicken stock and bring the liquid up to a boil. Reduce to a simmer and continue to cook for 4 to 6 minutes, or until the sauce starts to thicken. Stir in the half and half and continue to cook for 4 minutes. Season with salt and pepper. Stir in the potatoes, carrots, peas and chicken. Mix the filling thoroughly. Line the baking pan with one of the crusts. Pour the filling into the prepared pan. Place the top crust on top of the filling. Carefully tuck the overlapping crust into the pan, forming a thick edge. Crimp the edges of the pan and place on a baking sheet. Place the sheet in the oven and bake for about 25 to 30 minutes or until the crust is golden brown and crispy.

Remove from the oven and cool for 5 minutes before serving.

*****CAN ALSO SUBSTITUTE LEFTOVER TURKEY FOR CHICKEN