Chicken Pot Pie
  • Cooking Time: 25
  • 1 cup frozen peas
  • 1 cup frozen corn, or fresh
  • 3 medium red potatoes, diced up and slightly cooked
  • 3 garlic cloves, minced
  • 1 cup cooked, diced carrots
  • 1 medium onion, diced
  • 1 rotisserie-style chicken, boned and cut up
  • 1 beaten egg
  1. After cooking the potatoes, salt and pepper them. Sauté the onions and garlic in a small amount of butter until translucent. Mix the potoatoes, peas, carrots, corn, and onions.
  2. Set aside.
  3. In a large pan melt one stick of butter.
  4. Add ¾ cup of flour, whisking until smooth.
  5. Add 2 ½ cups of chicken stock.
  6. Bring to a simmer.
  7. Cook a few minutes until thick.
  8. Add two tablespoons of a good chicken base.
  9. Do not use bouillon cubes.
  10. Add ½ cup whipping cream, 1 dash of hot pepper sauce, salt and pepper to taste.
  11. Carefully stir in the chicken and vegetables. Place in casserole or individually casseroles and cover with a pastry crust.
  12. Brush with the beaten egg and sprinkle with salt and pepper.
  13. Bake at 375 degrees for 20 to 25 minutes.
I found this recipe in a southern cookbook and changed a few ingredients. This is sooo good. You can use store purchased pie crusts or make your own. Sometimes I make small ones in ramekins. These can also be frozen.