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Ingredientes
- 1 pkt Refrigerated pastry pie crust
- 2 lrg Carrots, peeled and diced
- 3 med New red potatoes, diced and peeled
- 1 c. Frzn peas
- 2 tsp Extra virgin olive oil
- 12 x Pearl onions, peeled and halved
- 4 Tbsp. Unsalted butter
- 1/4 c. Flour
- 2 c. Chicken broth
- 1/2 c. Heavy cream
- 2 tsp Dry dill
- 1/8 tsp Grnd nutmeg Salt and pepper, to taste
- 1 c. Cubed roasted chicken, or possibly turkey
- 1 lrg Egg Paprika, to taste
Direcciones
- How to Prepare Chicken:Preheat oven to 350 F. Pre-bake pie crust for 10 min. Let cold.
- In a medium saucepan, combine carrots and potatoes. Add in water and cook for 15 minutes.; add in the peas and cook for an additional five min. Transfer veggies to a large bowl.
- Saute/fry onions in a small skillet till clear. Add in onions to veggies.
- In a medium saucepan, heat butter over medium heat. Gradually whisk in the flour. Whisking constantly, add in chicken broth, bring to boil.
- Let boil for one minute. Reduce heat, add in cream, dill, nutmeg, salt and pepper. Continue to whisk till sauce thickens sufficient to coat the back of a spoon.
- Add in the chicken or possibly turkey to bowl of veggies. Gently mix in the sauce till well combined. Using large spoon, transfer mix to the pre-baked pie shell.
- Place the top crust over the pie and healthy pinch the edges together to seal.
- Lightly glaze the top of the pie crust with the beaten egg using pastry brush. Dust with paprika.
- Bake in oven for 45-60 min.
- Chicken Pot Pie "All my Children's," Jill Larson's Chicken Pot Pie
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