Chicken Pot Pie Recipe Using White Sauce & Vegetables

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Chicken pot pie recipes using white sauce and vegetables are filled with delicious creaminess. Make chicken pot pie using white sauce and vegetables with help from a celebrity chef and cookbook author in this free video clip.

Part of the Video Series: Stir Up the Tasty!
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Video Transcript

Hi, I'm Chef Jamie Gwen. This is how to make homemade chicken pot pie. It's made easy using leftover chicken, or store bought rotisserie chicken, and I like to serve it family style with puff pastry squares on top for perfect crunch to match the delicious creaminess. Start by melting butter over medium heat in a large sauce pot. Add one large onion, diced, one medium potato, peeled and diced, four carrots, peeled and diced. Season the vegetables with salt and pepper, and sauté, stirring often, for about 15 minutes. Add the mushrooms and cook for three minutes more. Deglaze the pan with a third of a cup of cognac, and scrape up any brown bits from the bottom of the pan. Add two tablespoons all purpose flour, and cook for one minute, stirring constantly. Add two cups of chicken broth, and one cup of whole milk, and bring the mixture to a simmer. Cook the sauce until it's thick, about five minutes. Stir in four cups of shredded cooked chicken, one cup of frozen petite green peas, and two tablespoons of freshly chopped parsley, one tablespoon of fresh thyme leaves. To serve, top the homemade chicken pot pie with the squares of browned puff pastry and enjoy!


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