KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
This is really good stuff. Don't be afraid you too can make your own version. This is large enough for 2 8" pies, one for now and one to freeze for later. Also you can substitute Turkey if you like.
Two 8-inch pie shells & crusts
1 1/2 cups chicken stock
1/2 cup fresh or frozen peas
1/2 cup diced fresh carrots
1 medium potato peeled and diced
1/2 cup diced onion or even better pearl onions
4 tablespoons butter
1/4 cup all-purpose flour
1/2 cup milk
1/4 cup sour cream
Kosher salt and freshly cracked pepper
1 1/2 cups 1/2-inch-diced cooked chicken or turkey
1 egg, beaten
Make your own pie crusts or purchase pre-made shells and cover with pre-made pie crusts.
Preheat the oven to 425 degrees F.
Bring the chicken stock to a boil in a medium saucepan. Blanch the potatos and fresh carrots in the broth until tender and set aside. If using frsh carrots also blanch them. Reserve the broth.
Melt the butter over a medium flame in a saucepan. Add the flour and cook until it begins to smell toasted, 1 to 2 minutes. Add the milk and sour cream, and whisk until incorporated and smooth. Add the reserved chicken stock and bring to a simmer; season with salt and pepper. Cook the mixture until thickened, and then add the chicken, peas, carrots and potatoes.
Place1/2 of the mixture into each pie shell. Cover with one pie crust and crimp the edges. Cut 4-6 slits in the pie top to allow steam to escape.
Brush the top with the beaten egg.
Bake until the pastry is golden and bubbly, 15 to 20 minutes. Allow to cool 5-10 minutes before serving.
|
1st Keep
 BrianDonnaMcBride
|
 robin56308
|
katharinemcbride
|
Comments
Comfort Food Deluxe! Don't be intimidated. This recipe makes enough for 2 one for now and freeze one for later.