WBRZ - Baton Rouge

Chicken Pot Pie

Ingredients:
 
1 chicken, cut up
1 small onion, 2 ribs celery, 1 carrot, cubed
1 1/2 sticks butter (6 ounces)
1 medium onion, chopped
2 ribs celery, chopped
1 bell pepper, chopped
4 cloves garlic, finely chopped
3/4 cup flour
7 cups chicken stock
salt, black, white and cayenne pepper to taste
1 tbs. fresh thyme leaves or 1 tsp. dried
4 chicken bouillon cubes
2 potatoes, peeled and cubed
2 large carrots, peeled and sliced
8 ounces frozen green peas
1 cup sliced green onions
½ bunch parsley, chopped
2 boxes refrigerated Pillsbury pie crust
2 pie pans

Boil chicken in lightly salted water with onion, celery and carrot until tender enough to remove meat off the bones.  If you have time, place bones back in stock and boil another hour or so.  Remove chicken from bones and discard skin.  Chop into bit size pieces and set aside.  Strain chicken stock and discard bones.  Remove any chicken fat that rises to the top of stock and discard.  In a large heavy bottom pot melt butter over medium high heat.  Add chopped onion, celery, bell pepper and garlic.  Cook until translucent.  Lower heat and sprinkle in flour.  This is a blond roux that will thicken your stock.  Cook about five minutes stirring constantly.  Add stock slowly and blend well into roux.  Season to taste with salt, peppers and thyme leaves.  Add chicken bouillon, mix well and add potatoes and carrots.  Cook about 25 minutes or until tender.  Add diced chicken, peas, green onion and parsley.  Taste and adjust seasonings if necessary.  Remove from heat and allow to cool completely. 

Take pie crust out of boxes and let sit at room temperature for 15 minutes.  Spray each pan with no-stick spray and place one pie crust in each.  Divide filling between two pies.  Make a glue with flour and water and brush edges of pie shell with mixture.  Place top portion over pie and crimp edges to seal.  Poke a hole in center to let steam escape.  Place pie on a cookie sheet and bake in a 375 degree oven for one hour and fifteen minutes until golden brown and bubbly.  Allow to sit for 15 minutes before serving. 

Note:    Unbaked pies freeze well and make great gifts for comfort food.