Chicken Pot Pie Keeper
I let the mixture cool for 30.
Recipe Summary Chicken Pot Pie Keeper
Best pot pie I've ever made! So easy, so savory, feeds an army, great leftovers. Even better with homemade pie dough.
Ingredients | Chicken Pot Pie Recipes With Potatoes1 (15 ounce) package double-crust pie pastry, thawed1 tablespoon butter4 celery ribs with leaves, diced2 leeks, diced½ (10 ounce) package frozen peas2 carrots, peeled and diced2 red potatoes, diced½ white onion, diced1 (2 to 3 pound) rotisserie chicken, meat removed and shredded2 cups milk1 tablespoon all-purpose flour, or more if needed1 teaspoon ground black pepper1 teaspoon ground white pepper½ teaspoon saltDirectionsPreheat the oven to 350 degrees F (175 degrees C).Line a 9x13-inch casserole dish with 1 pie crust and cover with aluminum foil.Bake crust in the preheated oven until golden, about 20 minutes.Melt butter in a large skillet over medium heat; add celery, leeks, peas, carrots, potatoes, and onion. Cook and stir until onions are translucent and potatoes are tender, about 15 minutes. Add chicken and mix thoroughly.Combine 1 cup of milk and flour in a cup. Mix well and add it to the vegetable-chicken mixture. Cook and stir, adding more flour if necessary to thicken gravy, about 5 minutes. Add remaining 1 cup milk; cook and stir until filling is thickened, about 5 minutes more. Season with black pepper, white pepper, and salt.Pour filling into the baked crust. Roll out the remaining crust to the shape of the casserole dish and gently place it on top of the filling.Preheat the oven to 450 degrees F (230 degrees C).Bake in the preheated oven, checking every 10 minutes, until crust is light golden brown, about 30 minutes.Info | Chicken Pot Pie Recipes With Potatoesprep:
20 mins
cook:
1 hr 15 mins
total:
1 hr 35 mins
Servings:
10
Yield:
1 9x13-inch pie
TAG : Chicken Pot Pie KeeperMain Dish Recipes, Savory Pie Recipes, Pot Pie Recipes, Chicken Pot Pie Recipes,
