Chicken pot pie

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Chicken pot pie

Production: 4 – Serving
Preparation: 15 Minutes
Cooking: 60 Minutes

You have cooked a chicken a few days ago and have not eaten it all? You do not know what to do with the remains of that chicken? And you do not want to waste it!
The solution is a delicious chicken pot pie. It’s quick and easy to prepare. It has nothing to do with the bland store bought pies laced with chemicals, Instead it is full of good home flavors.
Add a tomatoes and cucumber (from your garden) salad, a good wine and create a meal that will delight everyone

Chicken pot pie
Pie crust – [2]
Carrots – [1 cup]  (250 ml.)
Frozen Green Peas  – [1 cup]  (250 ml.)
Onion (medium) – [1]
Butter – [2 tablespoons]  (30 ml.)
Vegetable Oil  – [1 tablespoon]  (15 ml.)
Flour (all purpose) – [2 tablespoons]  (30 ml.)
Milk – [2 cups]  (500 ml.)
Salt & Pepper to taste
Cooked Chicken – [3 cups]  (750 ml.)

1- Cut the carrots into small pieces and steam cook them.
2- When the carrots are almost cooked add the frozen green peas and finish cooking. Approximately 2 minutes.
3- Prepare the bechamel sauce (click here for the bechamel receipe).
4- It is advisable not to put the nutmeg in the bechamel sauce as it could mask the taste of chicken and vegetables.
5- When the sauce is ready, add green peas, carrots and chicken and mix well.
6- Pour into the pie shell, cover and bake from 55 to 60 minutes in the oven at 350 F (180C).