Chasens Chicken Pot Pie A Dish Fit For A Queen Recipes

Steps:

• Place chicken, onion, celery, carrot, salt and pepper in a dutch oven, cover with water.
• Cover and bring to the boil, reduce heat, simmer covered for 25 minutes or until chicken is no longer pink.
• Remove chicken and cool.
• Strain broth and set aside to use in Chicken Cream Sauce.
• CHICKEN CREAM SAUCE:.
• Melt the butter in a medium saucepan and stir in the flour.
• Stir in the broth and cream all at once.
• Cook and stir until the mixture comes to a boil.
• Reduce heat, simmer 2 minutes more.
• Mix in lemon juice, Worcestershire sauce, salt and pepper to taste.
• Remove from heat.
• POT PIE:.
• Preheat oven to 425 degrees F.
• Discard bones and cut chicken into medium size pieces.
• Place chicken pieces evenly in a bake-and-serve dish.
• Sprinkle with quartered carrots, peas, potatoes and pearl onions.
• Pour the Chicken Cream Sauce evenly over filling.
• Crust will be used on top of pie only.
• Place pie dough over filling, crimping edges, trimming at the edge of the pan if necessary.
• Cut a few slits in the pastry to allow for steam to escape.
• Beat together egg yolk and water; brush mixture on crust.
• Bake in a preheated oven for 25 to 30 minutes or until pastry is golden brown and filling is bubbley.
• Let stand 5 minutes before serving.

Steps:

• Preheat oven to 425 degrees F (220 degrees C.)
• In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
• In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
• Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
• Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.