Chicken Pot Pie

Food Service Search Staff

INGREDIENTS:2 ½ lbs. 45016 Perdue® Boastin’ Roaster® Original Foil-Wrapped Chicken Breast Roast, cubed into ½9 pieces
1/3 cup butter
1 ½ cups onion, chopped
3 cups celery, chopped
½ cup all-purpose flour
2 ½ cups chicken broth
1½ cups heavy cream or half-and-half
1 tsp. Worcestershire sauce
1 tsp. salt
1 tsp. fines herbs, crushed
½ tsp. pepper
1 Tbsp. lemon juice
1 qt. red potatoes, diced, cooked and drained
pastry for 3 double-crust pies
3 egg yolks
2 Tbsp. water DIRECTIONS:In a stockpot, melt butter. Saute onion and celery for 5 minutes, or until tender. Stir in flour until blended. Stir in chicken broth, cream, Worcestershire sauce, salt, fines herbs, and pepper. Cook and stir until mixture thickens and bubbles. Cook 2 minutes more. Stir in lemon juice and potatoes. Grease 12 5-inch pie pans. For each pot pie, sprinkle 3 oz. (3/4 cup) of chicken, spoon 7 oz. (3/4 cup) of vegetable sauce mixture over chicken.

Cut pastry into 8-inch rounds. Place a round of pie pastry over filling; crimp edges to pan. Beat together egg yolks and water until blended. Brush egg mixture over pie pastry. With a knife, cut vents for escape of steam. Place pot pies on a baking sheet for easier handling. Bake in a 425°F oven for 25 to 30 minutes, or until crust is golden brown and filling is bubbly. SERVINGS:12 servings From: PHOTO CREDIT:Photo Credit: Perdue