Chicken Pot Pie

Since a full pie pastry recipe is used but only a top crust is prepared, this has a thick crust.

  • 1 pie pastry
  • 3/4 cup carrots , diced
  • 3/4 cup celery , chopped
  • 3/4 cup peas
  • 3/4 cup onion , chopped in 1/2 inch pieces , OR
  • 12 pearl onions , OR
  • 4 tbs butter
  • 1/3 cup flour
  • 2 cups chicken stock
  • 1 cup evaporated milk , OR
  • 1 cup light cream , OR
  • 1/2 tsp pepper
  • 1/2 tsp (approximately) salt
  • 4 cups cooked chicken
  1. Prepare pie pastry, using proportions for a 9-inch 2-crust pie.
  2. Preheat the oven to 425° F.
  3. Cook the carrots, celery, peas, and onion, until soft. I usually microwave them about 10 minutes, giving the carrots a 2-minute head start.
  4. Melt the butter over medium heat, add the flour, and cook the roux a few minutes.
  5. Add the stock and milk or cream and heat, whisking constantly, until thickened and smooth. Season to taste with salt and pepper, and cook 5 minutes longer.
  6. Put the vegetables and chicken in a deep pie plate or casserole and pour the sauce over.
  7. Roll out the pie crust and lay over the top. Crimp the edges and vent the crust.
  8. Bake 30 minutes, until bubbling and crust is browned.
  9. Cool on a rack.