Chicken Pot Pie
Chicken Pot Pie
Ingredients
- 1 carrot, diced
- 1 stalk celery, diced
- 2 cups (500 ml) chopped leeks
- 2 cloves garlic, finely chopped
- 3 tablespoons (45 ml) butter
- 1/4 cup (60 ml) flour
- 1 1/2 cups (375 ml) chicken broth
- 2 cups (500 ml) cooked chicken, diced
- 3/4 cup (180 ml) frozen peas, thawed
- 3/4 cup (180 ml) shredded cheddar cheese
- 2 rolled out pastry dough
- 1 egg yolk
- 1 tablespoon (15 ml) milk
Instructions
- In a large saucepan, cook the carrot, celery, leek and garlic in the butter over medium heat for about 5 minutes or until tender. Season with salt and pepper. Add the flour and cook for 1 minute while stirring. Add the broth and bring to a boil while stirring. Cover and simmer gently for about 5 minutes. Add the chicken, peas and cheese. Blend well and adjust the seasoning. Allow to cool.
- With the rack in the lowest position, preheat the oven to 190 °C (375 °F).
Chicken Pot Pie