#format mdown # Chicken Pot Pie * **Serves:** 4-6 * **Contributor:** MikeCrute There are really three tricks to this recipe. The first is to use homemade chicken bone broth instead of stock or bouillon; it will give the pie a much more rich and velvety texture. The second is to make the veloute separate from the vegetables and chicken and add them back later; this will allow you to mix it to a beautifully velvety texture without the vegetables getting in the way. The third trick is to only par-cook the chicken initially in the pan. You want it to be still raw in the middle when you mix it into the veloute. It will have plenty of time to finish cooking between the veloute and the final bake but will remain tender and juicy in the pie. Aside from the mirepoix and garlic (don't skip those) you can add whatever vegetables you want to this recipe, the ones listed here are just the traditional vegetables. The potatoes give a nice heartiness to the pie but must be par-boiled before adding them otherwise they will be too crunchy in the end. I prefer to cook them a day ahead of time and refrigerate them then cube them before adding. You can use any potato, with or without skin on, but I prefer the flavor of the red-skinned ones with the skin on. ## Ingredients * 2 sheets of [Pie Crust](Recipes/PieCrust) * 2 cups chicken stock (homemade bone broth if possible) * 1/2 cup red-skinned potatoes, par-boiled and cubed * 1/2 cup celery * 1/2 cup carrots * 1/2 cup onion, diced * 1/2 cup fresh peas * 2 cloves garlic * 1 cup mushrooms, sliced * 1 1/2 cup chicken, cubed * 1/4 cup butter * 1/4 cup flour * 1 teaspoon [Poultry Seasoning](Recipes/PoultrySeasoning) * salt/pepper to taste ## Instructions 1. Pre-heat the oven to 400 F. 1. Cube the chicken and cook gently until golden brown on the outside and half-cooked on the inside. Set aside. 1. Warm the chicken stock on the stove, it should be hot but not boiling. 1. Place the pie crust into a oiled or sprayed pie pan and blind-bake it at 400F for 20 minutes. 1. Cook the carrots, celery, mushroom, and onion until the onion is translucent and the vegetables are soft. Add the peas and garlic, cook for another minute. Set aside. 1. In the same pan make a medium roux with the butter and flour. Once the roux has cooked add the chicken stock one ladle at a time, stirring constantly. Season with salt, pepper, and poultry seasoning. This is your veloute. 1. Add the vegetables, including potatoes, to the veloute and reduce until the desired thickness for your pot pie. Add the chicken about half-way through. 1. Pour the chicken, vegetable, veloute mixture into the blind-baked pie crust. Top with the other pie crust and cut four holes around the center to allow steam to escape. 1. Bake at 400 F for 20 minutes. If the top of the crust doesn't brown enough move it to the top of the oven and broil on low until it browns.

Nutrition Facts
Calories	0
Fat	0
Saturated Fat	0
Cholesterol	0
Sodium	0
Carbohydrates	0
Sugars	0
Fiber	0
Protein	0

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