Dinner

Double Crust Chicken Pot Pie

Name: Double Crust Chicken Pot Pie
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 8 servings
Cuisine: Dinner
Ingredients: 5 Tbsp unsalted butter; 1 rib celery (diced); 3 green onion (chopped); 1/3 cup all-purpose flour; 2 cups low sodium chicken broth or chicken stock; 1/4 cup half and half or cream; 1 1/2 tsp poultry seasoning; 1 1/2 tsp garlic salt; 1 tsp dry tarragon leaves; 1/4 tsp lemon pepper; 1/4 tsp black pepper; 3 cups chopped rotisserie chicken (bite-size pieces); 2 cups frozen mixed vegetables (thawed); 1 14 oz package refrigerated pie crust (2 crusts) (bring to room temperature per instructions); 1 large egg (beaten with 1 tsp cold water (Egg wash)

8 servings

porcje

20 minutes

czas aktywny

1 hour 30 minutes

całkowity czas

Zacznij Gotować

Składniki

5 Tbsp unsalted butter

1 rib celery (diced)

3 green onion (chopped)

1/3 cup all-purpose flour

2 cups low sodium chicken broth or chicken stock

1/4 cup half and half or cream

1 1/2 tsp poultry seasoning

1 1/2 tsp garlic salt

1 tsp dry tarragon leaves

1/4 tsp lemon pepper

1/4 tsp black pepper

3 cups chopped rotisserie chicken (bite-size pieces)

2 cups frozen mixed vegetables (thawed)

1 14 oz package refrigerated pie crust (2 crusts) (bring to room temperature per instructions)

1 large egg (beaten with 1 tsp cold water (Egg wash)

Wskazówki

Preheat the oven to 350°F and adjust oven rack to middle position. Brush the bottom and sides of a 10-inch cast iron skillet or similar with vegetable oil. Set aside.

In a separate large skillet over medium heat melt the butter. Increase to medium-high heat cooking the celery and green onion for 3 minutes or until the celery is beginning to soften.

Lower the heat to medium, stirring constantly add the flour to the skillet. Stir until the butter has absorbed the flour.

Continue whisking gradually adding the chicken broth. Increase the temperature and bring to a boil. Add the half and half then immediately lower the heat to simmer. Add the poultry seasoning, garlic salt, tarragon, lemon pepper and black pepper. Mix well. Simmer for 5 minutes.

After 5 minutes, remove from the heat and mix in the chicken and vegetables. Mix well.

Unroll one pie crust and fit firmly onto the bottom and sides of the skillet. Pour the filling into the crust.

Fit the second crust on top. Fold under pressing the edges of the crusts together and pinching to seal. Crimp the edge.

Cut slits in the middle of the crust to vent. Brush with the beaten egg wash.

Bake for 40-45 minutes until the crust is golden brown. Cool on a wire rack for 10 minutes then slice and serve.

Wartości Odżywcze

Wielkość Porcji

Kalorie

420 kcal

Tłuszcz Całkowity

23 g

Tłuszcz Nasycony

11 g

Tłuszcz Nienasycony

1 g

Tłuszcz Trans

1 g

Cholesterol

92 mg

Sód

994 mg

Węglowodany Całkowite

36 g

Błonnik Pokarmowy

2 g

Cukry Całkowite

1 g

Białko

20 g