Linda's Chicken Pot Pie
Classic comfort dish with a twist of flavor
Ingredients
- 2 1/2 Tbls butter
- 3 1/2 Tbls flour
- 2 cups hot milk or half and half
- 1/2 tsp salt
- 1/4 tsp white pepper flavor is more delicate
- 1 Tbls tarragon
- 1/2 cup chicken broth
- 2 carrots 1 medium sized onion, 2 stalks of celery chopped into small pieces
- 2 medium sized white potatoes peeled chopped in into small bite sized pieces
- 2 cooked chicken breast cut into bite sized pieces
- 2 Tbls butter
- 1 egg white
- Pie crust
Instructions
- Blend the butter and flour throughly in a medium heated skillet. It should not brown at all. This is called a roux.
- Slowly add the hot milk while blending. The hot temperature aids in the blending the sauce without lumps.
- Boil the potatoes in the left over chicken cooking broth until lightly softened but not too soft as they will mash up when baking.
- Next boil the carrots until soft in the same liquid. It will turn orange!
- Saute onion and celery together in 2 Tbls of butter.
- Add vegetables to the sauce.
- Adjust sauce thickness:
- To make more thick, add a mixture of flour and sauce that has been mixed throughly into a thick mixture and slowly add while stirring into the pie filling mix a little at a time. The sauce will thicken more as it simmers on low.
- Cook at low heat for about 10 minutes, stirring often from the bottom up.
- Add extra liquid as needed while stirring if the sauce is too thick.
- Put pie crust in casserole dish pushing sides covering the edge.
- * for cupcakes, spray pan fist then press squares of dough into ach cup.
- Bake at 350 degrees for 45 minutes or until crust is golden brown.
- *for cupcakes, cook at 350 for 20 -25 minutes.
- Cupcake yield is 18