Louisville Monogram Experience Center Chef Joe Castro is sharing his unique twist on the classic chicken pot pie recipe. Learn more about Monogram’s luxury appliances at https://www.monogram.com.
Chicken Pot Pie Recipe
Ingredients:
1/3 cup unsalted butter
1/3 cup AP flour
¼ cup onion, diced small
¼ cup celery, diced small
2 cups chicken stock
2 ½ cups cooked chicken
2 cups frozen vegetables (I like peas, carrots, beans, corn…) thawed
½ cup milk or cream
1 bay leaf
2 prepared pie dough rounds, or phyllo dough shaped into flowers and placed on top
Method:
1. Melt butter in a medium size pot. When the butter is ready add the onion and celery. Cook for 2 minutes at medium heat.
2. Add the cooked chicken to the mixture. When the chicken is hot, sprinkle the flour over the mixture. Stir continuously with a rubber spatula being careful not to burn the flour. Add the thawed mixed vegetables, chicken stock, bay leaf and milk while stirring.
3. Bring to a simmer. Simmer for 5 minutes to thicken.
4. Allow to cool to room temperature.
5. Add the mixture to a pan prepared with a pie crust. Place the second pie crust over the filling. Flute the edges of the pie crust together. Cut three ½ inch slits in the top pie crust or simply place phyllo dough shaped into flowers on top. (Bake phyllo until golden)
6. Bake the pot pie at 425 degrees F for 30-40 minutes until golden brown if using pie dough
Original of the video here
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