Chicken Pot Pie

Recipe Ingredients

6 tablespoons	90ml	Butter
1 cup	62g / 2.2oz	Chopped onions
1/2 cup	55g / 1.9oz	Chopped celery
		Salt - to taste
		Freshly-ground black pepper - to taste
6 tablespoons	90ml	Flour
2 cups	474ml	Chicken stock
1 cup	237ml	Half-and-half
2 cups	292g / 10oz	Diced potatoes - blanched
1 cup	110g / 3.9oz	Diced carrots - blanched
1 cup	237ml	Sweet peas
2 cups	125g / 4.4oz	Shredded chicken - cooked
2 tablespoons	30ml	Finely-chopped parsley
1		Basic Savory Pie Crust - see * Note

Recipe Instructions

* Note: See the "Basic Savory Pie Crust" recipe which is included in this collection.

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

In a large saute pan, melt the butter. Add the onions and celery and saute 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, chicken, and parsley. 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.

This recipe yields 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A28 broadcast 03-14-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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