Homemade Chicken Pot-Pie

Homemade Chicken Pot-Pie

Ingredients:

~ 3 tbsp butter or vegetable oil

~ 1 1/2 cups diced yellow onion

~ 2 tsp minced garlic

~ 3 tbsp flour

~ 3 cups chicken broth

~ Salt as needed

~ Freshly ground black pepper as needed

~ 1 cup diced carrot

~ 1 cup diced celery

~ 2 cups diced red or Yukon Gold potato

~ 4 cups diced cooked chicken meat (use white or light meat)

~ 1 cup green peas (thawed if frozen)

~ 2 tbsp chopped flat-leaf parsley

~ Two 9-inch prepared pie crusts or puff pastry sheets

Preparing the Ingredients:

1. Pre-heat the oven to 350 degrees F.

2. Heat the butter or oil in a saucepan over medium-high heat until it shimmers.

3. Add the onion and saute, stirring frequently, until tender, 10-12 minutes.

4. Add the garlic and saute until aromatic, about 30 seconds.

5. Add the flour and cook, stirring constantly, until pasty and thick, about 2 minutes.

6. Add the chicken broth, whisking well to work out any lumps. Bring to a boil and then immediately reduce the heat to low and simmer, stirring frequently, until thick, about 15 minutes. Season and taste with salt and pepper.

7. Add the carrot, celery and potato, and simmer until the vegetables are tender, about 20 minutes.

8. Add the chicken and peas and remove from the heat. Season to taste with salt and pepper. Stir in the chopped parsley.

9. Spoon the filling into individual crocks or a baking dish. Cut pie crust or puff pastry dough to the appropriate size ad shape and cover the filling. Cut vents in the crust and press the edges of the dough onto the baking dish or crocks and press the edges of the dough onto the baking dish or crocks to seal.

10. Bake the pot pie until the pie crust or puff pastry is golden and flaky, about 45 minutes for a large pot pie and 25 minutes for individual crocks.

Serve Immediately.