Information
Notes
This is a perfect dish for company. Everything can comfortably be made in advance and assembled quickly. A fresh fruit salad makes a fine companion for the chicken pie.
Ingredients
- 6 tablespoons (¾ stick) butter
- 6 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- ½ teaspoon black pepper
- Salt
- 4 cups medium chunks of cooked chicken (see Note)
- 12 small white onions, cooked
- ¾ cup peas
- ¾ cup diced peeled carrots
- ¾ cup diced celery
- Basic Pastry Dough
Directions
Preheat the oven to 425 degrees.
Melt the butter in a saucepan, stir in the flour, and cook, stirring, for 2 minutes. Slowly add the broth, cream, pepper, and salt to taste.
Cook for 5 minutes, until thickened and smooth.
Put the chicken pieces in a deep pie pan or casserole, cover with the sauce, and stir in the onions, peas, carrots, and celery.
Roll out the prepared pie dough and place it over the casserole, allowing enough overhang so that the edges can be tucked under and crimped.
Cut vents in the dough to allow the steam to escape. Bake for 25 to 30 minutes, until the crust is nicely browned.
Nutritional Information
Nutritional information includes 1/8 teaspoon of added salt per serving, but does not include Basic Pastry Dough. For nutritional information on Basic Pastry Dough, please follow the link above.