Chicken Pot Pie-Part 2

I'm sure y'all have just been waiting on pins and needles for part 2 of the chicken pot pie. ;) There are multiple steps to this recipe but I promise it is not difficult. This recipe is great if you need to take a dish to a sick friend or a family who had a baby or a death. A life or death dish. Yes, I just said that.

Chicken Pot Pie
Recipe adapted from Southern Living Comfort Food



Mmm, mmm, good.

1/2 cup of butter
1/2 cup of AP flour
1 1/2 cups of chicken broth
1 1/2 cups of half-and-half
3/4 teaspoon salt, or to taste
1/2 teaspoon freshly ground pepper, or to taste
2 tablespoons of butter
1/2 cup of carrots, chopped
1 small onion, chopped
                                                                            1 cup of frozen green peas
                                                                            3 1/2 cups cooked chicken, chopped
                                                                            2 hard-cooked eggs, chopped
                                                                            1 tablespoon of half-and-half
                                                                            1 large egg, lightly beaten




I hope you can multi-task...

While you are making your pie crust, you can cook your eggs and chicken. If you just despise eggs you can leave them out, but I promise you don't taste an egg flavor, just a nice salty touch. I boil my chicken so that I can use the chicken broth from that instead of using canned chicken broth. After they are finished cooking let them cool while you make the filling.

Melt 1/2 cup of butter in a heavy saucepan over low heat; whisk in flour, whisking to smooth. Cook, whisking constantly, for 1 minute. Gradually add the chicken broth and half-and-half. Cook over medium heat, stirring constantly, unil thickened and bubbly. Sitr in salt and pepper. Set the white sauce aside.

Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add carrots and saute until softened. The original recipe calls for mushrooms, but I prefer carrots, so this is where you can personalize what veggies you want in your pot pie. After the carrots are cooked, add them to the white sauce. Melt the remaining 1 tablespoon of butter in the skillet. Add onion and saute until tender. Stir in peas. Add this veggie mix to the white sauce. Chop the chicken and hard-cooked eggs and add those to the white sauce. Taste test the sauce and add more salt or pepper if desired.

{Let's pretend there is a picture here...oopsie. Must remember to take more pics.}

 Preheat the oven to 375 degrees. Spoon your filling into your pie crust. Top with the other pie crust. Trim off the excess, fold edges under, and flute. Cut slits into the top. Combine the half-and-half and egg; brush egg wash over pastry. These will given it a pretty golden color.
Bake at 375 degrees for 30 to 40 minutes or until browned and bubbly.
Ohhh, good golly miss molly! Delish!