Ingredients for Carol Berger's Coach House Stewed Chicken Pot Pie
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How to Make Carol Berger's Coach House Stewed Chicken Pot Pie
- Preheat oven to 375°F (190°C).
- In a large oven-safe pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add 1 chopped onion and 2 carrots, diced, and cook until softened, about 5 minutes.
- Add 1 tablespoon of all-purpose flour and cook for 1 minute, stirring constantly. Gradually whisk in 3 cups of chicken broth, stirring until smooth.
- Stir in 2 cups of cooked chicken, 1 cup of frozen peas, 1/2 cup of chopped celery, 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Bring to a simmer, then reduce heat and cook for 10 minutes, stirring occasionally.
- Pour the chicken mixture into a 9x13 inch baking dish.
- In a separate bowl, prepare the pie crust (either homemade or store-bought). Roll out the dough and place it over the chicken mixture.
- Cut several slits in the top crust to allow steam to escape.
- Bake for 30-40 minutes, or until the crust is golden brown and the filling is bubbly.
- Let cool for 10-15 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
69g
Fat
150g
Carbs
21g
