1 - 2 Tbsp.
4 cups (32 oz.)
16 - 18 oz.
4 oz.
3.5 oz.
8 oz.
6 oz.
3 oz.
2 each
3 oz.
1 small
8 oz.
2 each
To taste |
JMH® Chicken Base
Water
Cooked Chicken, preferrably white or dark mix
Butter
Flour
Carrots, medium diced
Celery, medium diced
Onions, small diced
Scallions, sliced
Peas
Bay Leaf
Heavy Cream
Puff Pastry sheets or pie crust, 8 x 12 sheets
Salt and Pepper |
Directions (Serves 6 - 8):
1. Melt butter in 2 - 3 quart squcepan on low heat.
2. Add carrots, onions, celery and bay leaf; sauté until tender.
3. Add flour and mix well; cook for 3 - 5 minutes.
4. Temper in warm stock stirring constantly to avoid lumping.
5. Simmer for 15 minutes to cook out roux and thicken properly.
6. Add diced or shredded "cooked" chicken meat.
7. Turn off heat and add peas and heavy cream.
8. Roll puff pastry or pie dough out slightly and cut to fit individual ramekins or a large pie pan or square. Place in bottom of desired pan/ramekins.
9. Spoon Pot Pie mixture onto bottom crust. Cover with top crust, seal edges and cut slits to allow steam to escape.
10. Bake at 350° - 375° for approximately 20 - 25 minutes, until dough is golden brown. Cool for 5 minutes before serving. |
