Try this classic two-crust chicken pot pie. Yummy chicken gravy and vegetables in a light, flaky pie crust. Try homemade chicken pot pie and be amazed!
|Chicken/2||3 pounds chicken parts, bone|
|Water||4 Cup (64 tbs)|
|Pie crust/2||crust pie or 1 batch of biscuit dough|
|Butter||1/2 Cup (8 tbs) (4 ounces)|
|Onion||1 , diced to a cup|
|Carrot||1 , sliced|
|Celery stalk||2 , sliced|
|Ear of corn||1 (about cup corn kernels)|
|Flour||1/2 Cup (8 tbs)|
|Dried sage||1 Teaspoon|
|Black pepper||1/2 Teaspoon|
|Fresh parsley||1 Tablespoon (optional)|
1.Preheat oven to 400F.
2.In a pot, combine water, chicken chunks, bay leaf, salt and boil for 1 hour until tender.
3.Transfer the cooked chicken to a plate and reserve the cooking liquid.
4.Pull the chicken meat discarding skin and bones.
5.In another pot, melt butter and sauté vegetables until softened or for 5 minutes.
6.In same pot, add cup flour and stir well to make flour.
7.Add cooking liquid, roux and whisk well.
8.Add sage, pepper and simmer for 5 minutes until thickened. Turn off heat.
9.Line baking tray with pie crust.
10.Layer vegetables, chicken, parsley and pour sauce over it.
11.Top with pie crust or biscuits as shown in the video. Brush the top with milk.
12.Pop into oven and bake for 30-45 minutes until golden brown.
13.Allow to cool completely before serving.
14.Serve and enjoy!