Chicken Pot Pie
main | british chicken meat pie2 cups chicken stock
1 lb. boneless skinless chicken breast
- Add to a saucepan and bring to a boil
- Reduce heat and simmer for 5 minutes
- Remove from heat and rest for 15 minutes
- Shred chicken, reserving stock for gravy
2 Tbsp. butter
1/2 onion, diced
12 baby carrots, sliced
2 stalks celery, sliced
salt, pepper, rosemary, and thyme
1 Tbsp. flour
1 cup chicken stock
1/2 cup milk
- Melt butter and saute vegetables until softened
- Add flour and stir to form a thick roux
- Slowly add stock and milk, mixing continuously to form a gravy
- Line pie dish with first crust
- Add chicken, vegetables, and gravy
- Top with second crust, sealing the edges and cutting slits to release steam
- Bake 30 minutes at 425°F, covering crust edge to prevent burning
- Remove from oven and rest 10 minutes before serving
2018-09-23 21:16:45:
- 20x salt
- 40x pepper
- 1/2 tsp rosemary
- 1/2 tsp thyme