We call this chicken pie, but it’s cooked on the stovetop and served in one of our pastry shells. Oh. Are you worried about making the pastry? No bother. We use the ready made pastry from the dairy case. Serves 4
Ingredients
- 1 Pound roasted chicken pieces either from a store bought rotisserie chicken or one you have roasted yourself cut or torn into large pieces.
- 1 Tablespoon butter
- 1 Tablespoon vegetable oil plus another teaspoon of oil
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 2 Stalks celery sliced
- 1 Medium onion cut in 1 inch pieces
- 2 medium sized peeled white or red bliss potatoes, cut into 1 inch pieces (optional)
- 3 large carrots, peeled and sliced
- 1 cup frozen peas
- 2 cloves garlic, minced
- 1/2 Teaspoon onion powder
- 1½ cups milk
- 2 cups low sodium chicken stock or broth
- 1/3 cup flour
- 2 tablespoons chopped fresh flat leaf parsley
- 1 pie crust (Available ready made in the dairy case. They usually come two in a package.)
Directions: Preheat the oven to 350° F
In a medium stock pot, heat a teaspoon of oil and add the garlic and cook for 1 minute. Do not brown. Add the chicken stock, onions, carrots, celery, salt, pepper and onion powder. Add potatoes and simmer for about 20 minutes or until carrots are soft.
In a separate small pan make a roux by melting the remaining oil and butter until bubbly. Add the flour and cook for a couple minutes until is starts to turn tan. Take a ladle of stock from the first pan and whisk it into the roux. When liquid, pour the entire roux mixture back into the pan with the vegetables. Add the milk and stir until well mixed. Add the peas and chicken and bring up to serving temperature. Keep warm.
Prepare pastry crust shells as we do here. They only take about 15 minutes to cook in the oven. To serve, ladle a scoop of chicken pie mixture into a pastry shell and garnish with parsley.
