As winter rounds the corner, I am trying to get all our favorite winter dishes in before the spring comes. Chicken Pot Pie is not only a favorite but I think one of the most neglected dishes. When you say Chicken Pot Pie, they think of those yucky frozen dishes... I am talking about delicious, yummy, creamy pot pie.
Start with leftover Roast Chicken, I actually roasted two chickens and had one left for this dish. In a large enamel pot, melt 3 T. of butter and 1 T. of vegetable oil. Saute one onion, diced until soft and looking translucent.
Add ¼ c. flour to onion and heat over low heat for 2 minutes. Set aside
Meanwhile in another pan, heat 4 cups of chicken stock, frozen peas, carrots, green beans and two to three potatoes diced.
When potatoes are tender, add to the butter, flour mixture.
Add chicken, salt, pepper, parsley and heavy cream
Simmer until thick.
Taste at this stage, the mixture should be perfectly seasoned.
Unroll a prepared pie crust
Add the chicken mixture to a pretty greased baking dish.
You can also make individual pies.
Cover with pie crust.
Brush with egg wash and sprinkle with sea salt and pepper.
Bake at 350 degrees for one hour, or until golden and bubbly.