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| photo from here |
This makes two pot pies, one for now and one for later, as well as some extra filling left over which can be frozen in individual ramekins for one-person servings.
Ingredients:
- One store-prepared rotisserie chicken
- 3 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- 5 cups chicken stock, preferably homemade
- 2 chicken bouillon cubes
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 2 cups yellow onions, chopped (2 onions)
- 3/4 cup all-purpose flour
- 1/4 cup milk (I used whole milk)
- 2 cups medium-diced carrots
- 1 (10-ounce) package frozen peas (2 cups)
- One potato, cubed
- 1 1/2 cups frozen small whole onions
- 1/2 cup minced fresh parsley leaves
- (4) 9 inch pie crusts (they usually come in sets of 2)
Instructions:
1. Preheat the oven to 375 degrees F.
2. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
3. In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. Bring to a boil and add carrots and potatoes for about 5 minutes. Turn off heat. Remove vegetables from broth, being sure to reserve all the broth.
4. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes.
5. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick.
6. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream (or whole milk).
7. Add the cubed chicken, carrots, potatoes peas, onions and parsley. Mix well. Fill two 9" pie crusts with the filling.
8. remove the remaining two pie crusts from their pans and gently press atop the filled pot pies, poking 4 vent holes into the crust.
9. Cook for up to an hour, until the top is golden brown and cooked through.
For frozen, move pie from freezer to fridge the night before and cook according to instructions above.
4. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes.
5. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick.
6. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream (or whole milk).
7. Add the cubed chicken, carrots, potatoes peas, onions and parsley. Mix well. Fill two 9" pie crusts with the filling.
8. remove the remaining two pie crusts from their pans and gently press atop the filled pot pies, poking 4 vent holes into the crust.
9. Cook for up to an hour, until the top is golden brown and cooked through.
For frozen, move pie from freezer to fridge the night before and cook according to instructions above.
Adapted from Ina Garten's recipe
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