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Name: Chicken Pot Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 6 tb Butter; Black Pepper freshly ground; 1 Recipe Basic Savory Pie; Salt to taste; 1 c Half-and-half; 1 c Onions chopped; 2 c Chicken Stock; 2 tb Finely-chopped parsley; 6 tb Flour; 2 c Shredded chicken; cooked; 2 c Diced potatoes; blanched; 1 c Sweet peas; 1/2 c Celery chopped; 1 c Diced carrots; blanched

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INGREDIENTS

6 tb Butter
Black Pepper ; freshly ground
1 Recipe Basic Savory Pie
Salt ; to taste
1 c Half-and-half
1 c Onions ; chopped
2 c Chicken Stock
2 tb Finely-chopped parsley
6 tb Flour
2 c Shredded chicken; cooked
2 c Diced potatoes; blanched
1 c Sweet peas
1/2 c Celery ; chopped
1 c Diced carrots; blanched

Servings

INSTRUCTIONS

* Note: See the ?Basic Savory Pie Crust? recipe which is included in this collection. Preheat the oven to 400 degrees. Grease a 9- by 9- by 2-inch square baking pan. In a large saute pan, melt the butter. Add the onions and celery and saute for 2 minutes. Season with salt and pepper. Stir in the flour and cook for about 3 to 4 minutes for a blond roux. Stir in the chicken stock and bring the liquid up to a boil. Reduce to a simmer and continue to cook for 4 to 6 minutes, or until the sauce starts to thicken. Stir in the half-and-half and continue to cook for 4 minutes. Season with salt and pepper. Stir in the potatoes, carrots, peas, chicken, and parsley. Mix the filling thoroughly. Line the baking pan with one of the crusts. Pour the filling into the prepared pan. Place the top crust on top of the filling. Carefully tuck the overlapping crust into the pan, forming a thick edge. Crimp the edges of the pan and place on a baking sheet. Place the sheet in the oven and bake for about 25 to 30 minutes or until the crust is golden-brown and crispy. Remove from the oven and cool for 5 minutes before serving. This recipe yields 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A28 broadcast 03-14-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-28-1997 Recipe by: Emeril Lagasse

NOTES

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Chicken Pot Pie

6 tb Butter
 Black Pepper freshly ground
1 Recipe Basic Savory Pie
 Salt to taste
1 c Half-and-half
1 c Onions chopped
2 c Chicken Stock
2 tb Finely-chopped parsley
6 tb Flour
2 c Shredded chicken; cooked
2 c Diced potatoes; blanched
1 c Sweet peas
1/2 c Celery chopped
1 c Diced carrots; blanched

* Note: See the ?Basic Savory Pie Crust? recipe which is included in  this collection.    Preheat the oven to 400 degrees. Grease a 9- by 9- by 2-inch square  baking pan. In a large saute pan, melt the butter. Add the onions and  celery and saute for 2 minutes. Season with salt and pepper. Stir in  the flour and cook for about 3 to 4 minutes for a blond roux. Stir in  the chicken stock and bring the liquid up to a boil. Reduce to a  simmer and continue to cook for 4 to 6 minutes, or until the sauce  starts to thicken. Stir in the half-and-half and continue to cook for  4 minutes. Season with salt and pepper. Stir in the potatoes,  carrots, peas, chicken, and parsley. Mix the filling thoroughly. Line  the baking pan with one of the crusts. Pour the filling into the  prepared pan. Place the top crust on top of the filling. Carefully  tuck the overlapping crust into the pan, forming a thick edge. Crimp  the edges of the pan and place on a baking sheet. Place the sheet in  the oven and bake for about 25 to 30 minutes or until the crust is  golden-brown and crispy. Remove from the oven and cool for 5 minutes  before serving. This recipe yields 6 servings.    Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD  NETWORK - (Show # EM-1A28 broadcast 03-14-1997) Downloaded from their  Web-Site - http://www.foodtv.com    Formatted for MasterCook by MR MAD, aka Joe Comiskey -  jpmd44a@prodigy.com    03-28-1997    Recipe by: Emeril Lagasse

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Nutrition

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Serving Size: 1 Serving (534g)
Recipe Makes: 6 servings

Calories: 609
Calories from Fat: 416 (68%)

Amt Per Serving		% DV

	Total Fat 46.2g	62 %
	Saturated Fat 28.1g	140 %
	Monounsaturated Fat 13.3g
	Polyunsanturated Fat 2.1g
Cholesterol 139.8mg		43 %
Sodium 432.1mg		15 %
Potassium 699.4mg		18 %
Total Carbohydrate 34g		10 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 33.2g
Protein 16.4g		23 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 609

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