T's Chicken Pot Pie

Teri’s Chicken Pot Pie

 

Filling

½ cup onions, chopped/cooked just until softened

½ cup celery, chopped/cooked just until softened

1 ½ cups cooked carrots, chopped

1 ½ cups blanched broccoli florets- do not over cook

2 cups cooked chicken, chopped

½ teaspoon dried thyme

½ teaspoon fresh tarragon, chopped or 1 teaspoon dried tarragon

white pepper

Dash salt

 

¼ cup sliced almonds - toasted

 

Sauce

¼ cup butter

¼ cup flour

2 cup chicken broth- left over from cooking the chicken

½ cup evaporated milk

½ cup half and half

1-2 tablespoons sherry- optional

 

 

One pie crust recipe or one sheet puffed pastry- your choice!

 

 

To make sauce- in saucepan melt butter, whisk in flour and cook for 1 – 2 minutes.  Add chicken broth, evaporated milk, and half and half and whisk until smooth.  Cook over medium heat until sauce starts to thicken and simmer for a few minutes.  Stir in sherry and cook for 2 minutes more.  Mix sauce together with all the filling ingredients and pour into a 9 X 13 inch pan.  Cut the rolled out pie crust or puffed pastry into strips and lay them over the filling, or you can cover the whole top with the crust and cut slits into the crust in several places.  Optional- beat 1 egg and with a pastry brush coat the top of the crust with the beaten egg.  Bake in a 425 degree oven for 35 – 40 minutes. 

 

You can use peas instead of broccoli!