CHICKEN POT PIE
Chicken Pot Pie
- Cooking Time: 25
- 1 cup frozen peas
- 1 cup frozen corn, or fresh
- 3 medium red potatoes, diced up and slightly cooked
- 3 garlic cloves, minced
- 1 cup cooked, diced carrots
- 1 medium onion, diced
- 1 rotisserie-style chicken, boned and cut up
- 1 beaten egg
After cooking the potatoes, salt and pepper them. Sauté the onions and garlic in a small amount of butter until translucent. Mix the potoatoes, peas, carrots, corn, and onions.
In a large pan melt one stick of butter.
Add ¾ cup of flour, whisking until smooth.
Add 2 ½ cups of chicken stock.
Bring to a simmer.
Cook a few minutes until thick.
Add two tablespoons of a good chicken base.
Do not use bouillon cubes.
Add ½ cup whipping cream, 1 dash of hot pepper sauce, salt and pepper to taste.
Carefully stir in the chicken and vegetables. Place in casserole or individually casseroles and cover with a pastry crust.
Brush with the beaten egg and sprinkle with salt and pepper.
Bake at 375 degrees for 20 to 25 minutes.