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Subject : Chicken Pot Pie  

serves: 4-6




2 C. chicken, cooked and diced

4 C. poached vegetables, such as diced leeks, carrots, celery, halved mushrooms, and pearl onions

½ C. frozen baby peas

3 tbsp. unsalted butter

4 tbsp. unbleached flour

4 C. Imagine® Free Range Chicken Broth

1 C. heavy cream

Freshly ground salt and pepper

9 oz. pie crust

Extra flour for rolling dough

1 egg

1 tbsp. heavy cream


cooking directions

step 1: Preheat oven to 400° F.
step 2: In a large baking dish combine the chicken and vegetables.
step 3: Pour the chicken broth and boil over a medium high heat until reduced by half. Reduce heat to simmer and melt butter in a heavy saucepan. Whisk in flour to make a paste, cook over a medium heat for only a couple of minutes, whisking continually — do not let the roux color. Remove from heat and whisk in the broth, whisking rapidly to blend well, return to heat and stir in the cream.
step 4: Cook for a further 2 minutes until the sauce thickens, coating the back of a spoon. Now is a good time to season to taste. If the sauce is too thick add a little more broth. Pour the sauce over the chicken and vegetables making sure the sauce just covers the chicken and vegetables. Adjust the seasoning and set aside.
step 5: Roll out the pie crust pastry on a floured surface roll it out to the shape of your baking dish and drape it about 1 ½" wider so it overlaps the dish slightly.
step 6: Crack the egg in a dish with the heavy cream and whisk until blended.
step 7: Paint the entire surface of the pastry with the egg wash. With the point of a sharp knife pierce the pastry in a decorative manor with diagonal lines. In the middle of the crust poke a ¼" long vent and open it up slightly with the tip of your knife.
step 8: Place the pie dish on a baking sheet and bake in oven for 20 to 30 minutes, reduce the temperature to 375°F and continue to bake for a further 20 minutes or until the crust is golden and the filling is bubbling. Serve hot.
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