Chicken Pot Pie

  • 4 Tablespoons Butter
  • 1/2 cup Finely Diced Onion
  • 1/2 cup Finely Diced Carrot
  • 1/2 cup Finely Diced Celery
  • 3 cups Shredded Cooked Chicken
  • 1/4 cup Flour
  • 3 cups Chicken Broth
  • Splash Of White Wine
  • 1/4 teaspoon Turmeric
  • Salt And Pepper
  • Chopped Fresh Thyme
  • 1/4 cup Cream
  • 1 whole Unbaked Pie Crust
  • 1 whole Egg
  • 2 Tablespoons Water

Saute the vegetables in butter until starting to soften. Add the chicken to warm up.

Slowly stir in flour to make a roux. When light brown add wine and a little broth at a time. Stir as you add until your gravy is at the desired thickness.

Add seasonings and simmer a bit, then add the cream.

Cover the pan with the pie crust, the brush with the beaten egg.

Bake at 375 for 20-25 minutes or when crust is nice and brown.

For more details go to the Pioneer Woman.

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