Chicken Pot Pie
serves 4-6


3 cups cooked chicken, cut into chunks
1 ear corn, kernels removed from cob
2 ribs celery, sliced
2 cups mushrooms, sliced
1 medium carrot, sliced
1 small red bell pepper, small chop
1 cup frozen peas, cooked
1 cup frozen pearl onions, cooked
1 teaspoon dried basil
1 teaspoon dried thyme
salt & pepper, to taste
5 Tablespoons butter
2 Tablespoons flour
1-1/2 cups chicken stock, hot
1/2 cup cream
Your choice of pie crust


Heat large skillet and add 1 Tablespoon of butter. Sauté the carrots for 4 minutes, adding 1 teaspoon of water to create some steam. Push carrots to side of skillet, add 2 Tablespoons of butter and let it melt. Sauté the corn, celery, mushrooms, and bell pepper with the carrots for 3 more minutes. Season with basil, thyme, salt & pepper. Put in a large bowl. Add the cooked peas, onions and chicken to veggies in the bowl. Do not wash skillet.

Melt remaining 2 Tablespoons of butter in the same skillet. Add the flour and cook the mixture (roux) gently stirring with a wooden spoon. Once the roux becomes a light nut brown, add the stock* slowly and whisk while pouring. Continue to whisk until sauce becomes smooth. At this point you can add the cream (rich) or more stock (less fat) to create the thick consistency you want. Add the veloute to the vegetables and chicken in the bowl and mix thoroughly.

Pour veggie mixture into a casserole dish and cover with pie dough(refrigerated or homemade) biscuits, puff pastry, phyllo pastry or a batch of Bisquick. Bake in a 350ºF preheated oven for 25-30 minutes!


* Roux and stock make Veloute one of the Mother Sauces.