Comforting Chicken Pot Pie Recipes

Steps:

• Heat a large frying pan and add 2-3 TBS of the butter. In a large bowl, toss the bell pepper, onion, celery, garlic, carrots, and potato with Emeril's Creole Seasoning then toss them into the hot butter and saute for 10 minutes.
• Add the remaining vegetables, stirring occasionally for 5 minutes.
• Preheat the oven to 400 degrees.
• Add the wine and the parsley and let all the liquid evaporate on low heat.
• Remove the vegetables and set aside.
• Usine the same pan, over med. heat Add the remaining butter and when that is melted whisk in the flour, stirring constantly until all is incorporated.
• Slowly add the chicken broth, continue to stir, and then add the cream. This mixture will get thick and creamy.
• Salt and pepper to taste.
• Add the chicken and sauteed vegetables, stir well and remove from the heat.
• Spray or butter a casserole dish large enough for the pie, sprinkle with a little flour, and lay the bottom crust, add the chicken mixture, and cover with the top crust.
• Pinch the edges all around to seal and cut some slits on top to use as steam escape vents.
• Bake for approximately one hour, or until the crust is deep golden.

Steps:

• Preheat oven to 350°; bring a large pot of water to a boil; boil the chicken for 10 minutes until cooked through; be careful not to overcook the chicken as it will be cooked more later.
• While the chicken is cooking, melt 2 tablespoons of butter in a saucepan over medium heat; saute carrots, celery, onion, and potatoes for 5 minutes; again, be careful to avoid overcooking.
• Remove vegetables from pan and set them aside in a large bowl.
• When the chicken has cooked, remove from the water and drain; slice chicken into bite-size pieces.
• In a saucepan over medium heat, melt the remaining ¼ cup butter; sprinkle the flour over the butter.
• Stir gently and frequently for 2-3 minutes, until the flour is absorbed and the bubbling mixture is lightly golden.
• Add in heavy cream and chicken stock; mix thoroughly; simmer 10 minutes, then add the chicken and sauteed vegetables.
• Season with salt and pepper; simmer for 20 minutes more.
• Pour the mixture into a 9-inch pie pan and add the frozen peas.
• Roll out the puff pastry so it is 2 inches larger than the pie pan; place it over the pan and tuck down the edges into the pan.
• Cut a few slits on top of the pastry to allow steam to escape.
• Bake for about 40 minutes, until the crust is golden brown.