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

porções

20 minutes

tempo ativo

1 hour 30 minutes

tempo total

Começar a Cozinhar

Ingredientes

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)

Instruções

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.

Nutrição

Tamanho da Porção

Calorias

420 kcal

Gordura Total

23 g

Gordura Saturada

11 g

Gordura Insaturada

1 g

Gordura Trans

1 g

Colesterol

92 mg

Sódio

994 mg

Carboidrato Total

36 g

Fibra Dietética

2 g

Açúcares Totais

1 g

Proteína

20 g