Pot Pie by Memphis

This Pot Pie is Comfort Food at it's best.

(Total votes: 2)


1 cup potato, diced
1 cup onion, diced
1 cup celery, diced
1 cup carrot, diced
1 cup frozen peas, (optional)
1/3 cup melted margarine
1/2 cup all-purpose flour

2 cups chicken broth
1 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
4 cups chicken, cooked and chopped
2 pie crusts(either store bought or your own recipe)


Preheat oven to 400°F. Saute onion, celery, carrots and potatoes in butter for 10 minutes. Add flour to sauteed mixture, stirring well Cook one minute stirring constantly. Combine broth and half and half together and THEN Gradually stir into vegetable mixture.Cook over medium heat stirring constantly until thickened and bubbly.Stir in salt and pepper; add frozen peas(optional);chicken and stir well.

Pour into shallow 2 quart casserole dish and top with pie shells. Cut slits to allow steam to escape.Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through. I put foil around edges of pie after 15 minutes in the oven for perfect golden uniformity

I used a Heavy Ceramic 9" pie dish and it came out perfect. Will easily serve 4. I don't think it makes great left overs though because the sauce thickens up. So Dig In.
For the Pie crust I used Pillsbury already made pie crust in the refrigerated section where you find rolls and butter. I put one on bottom of pie pan and then the other one on top while cutting a slit in the top so it can breath. Don't forget to wet your fork and pinch the sides against the dish so it won't leak out.