Chicken Pot Pie

2 C diced cooked chicken (2 chicken breasts - -I sometimes pan fry them until they are just done and sometimes boil them)

2 C diced potatoes, blanched (2 medium potatoes)

1 C carrots, blanched (2 carrots)

1 C chopped onion

1 C sweet green peas

6 T butter

6 T flour

2 C chicken broth (may use that from boiling chicken)

1 C milk

Salt, pepper, seasonings (I use about 1/2 t or more salt and 1/4 black pepper, and about 1 t chicken bouillon)

Fresh parsley, finely chopped

1 recipe Double Pie Crust

Cook chicken breasts until they are just done, then cover and set aside. Cube chicken into 1/2 inch cubes.

Place diced potatoes and carrots in boiling water and blanche vegetables until they are just beginning to soften, (about 7-8 mins). Remove and rinse in cold water. Set aside.

Melt butter in large saucepan. Saute celery and onions in butter until almost tender, (2-3 mins). Add flour and cook another 2 minutes to make a blonde roux.  Add chicken broth and cook until sauce begins to thicken. Add seasonings and milk and cook until sauce again thickens.

Add potatoes, carrots, chicken and peas to sauce.  Pour into a 9 inch pie crust and tover with top crust. Make slits in top crust to vent pie. Bake pie in 400 degree oven for 30-40 minutes until crust is golden brown and vegetables are tender.

Hint: The pie will taste better if you season the sauce just a little because the vegetables will balance out the flavor.

Shared in RS Program February 26, 2012.

From Esther West-Emeril Lagasse, Esther grew up and got married!