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Categories:
butter all-purpose chicken broth heavy cream black pepper salt chicken white onions peas carrots celery pastry
Viewed: 88 - Published at: 4 years agoIngredients
- 6 tablespoons ( 3/4 stick) butter
- 6 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 teaspoon black pepper
- Salt
- 4 cups medium chunks of cooked chicken (see Note)
- 12 small white onions, cooked
- 3/4 cup peas
- 3/4 cup diced peeled carrots
- 3/4 cup diced celery
- Basic Pastry Dough
Method
- Preheat the oven to 425 degrees.
- Melt the butter in a saucepan, stir in the flour, and cook, stirring, for 2 minutes.
- Slowly add the broth, cream, pepper, and salt to taste.
- Cook for 5 minutes, until thickened and smooth.
- Put the chicken pieces in a deep pie pan or casserole, cover with the sauce, and stir in the onions, peas, carrots, and celery.
- Roll out the prepared pie dough and place it over the casserole, allowing enough overhang so that the edges can be tucked under and crimped.
- Cut vents in the dough to allow the steam to escape.
- Bake for 25 to 30 minutes, until the crust is nicely browned.
