21
s u p p e r
Preheat oven to 425°.
In a 12-inch cast-iron skillet, melt butter over medium heat. Add celery, carrot,
and green onion. Cook, stirring frequently, 4 to 5 minutes. Sift flour over
vegetables, stirring well. Cook, stirring frequently, until flour begins to thicken
and brown slightly, 2 to 3 minutes. Gradually add broth, stirring well to remove
any lumps. Cook, stirring frequently, until thickened, 5 to 7 minutes. Add milk,
salt, and pepper, stirring well. Add potato, and cook 6 to 8 minutes, stirring
frequently.
Remove from heat. Add chicken, green beans, and peas to skillet, stirring to
combine.
Unroll piecrust, and place over filling in skillet. Crimp edges as desired. With
a sharp knife, make 4 (1
1
⁄
2
-inch) vents in center of dough. Brush with cream.
Bake until crust is golden brown, 15 to 20 minutes.
4 tablespoons butter
1 cup chopped celery
1 cup finely chopped carrot
1
⁄
2
cup chopped green onion
1
⁄
2
cup all-purpose flour
3 cups chicken broth
1 cup whole milk
2 teaspoons salt
1 teaspoon ground black pepper
1
1
⁄
2
cups peeled and chopped Yukon
gold potato
3 cups shredded cooked chicken
1
⁄
2
cup frozen cut green beans,
thawed
1
⁄
2
cup frozen petite peas, thawed
1
⁄
2
(14.1-ounce) package refrigerated
piecrusts (1 sheet)
2 tablespoons heavy whipping
cream
Old-Fashioned Chicken Pot Pie
Yield:
approximately 6 servings
