Chicken Pot Pie

Name: Chicken Pot Pie
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 5
Cuisine: Global
Ingredients: 6 Tbsps unsalted butter - I used Kerrygold; 237 milliliters diced carrots, cooked in boiling salted water until tender, 4 to 5 minutes & then drained (approx 3 medium carrots); 118 milliliters chopped celery - approx 1 celery stalk; 473 milliliters shredded cooked chicken, white and dark meat; 473 milliliters chicken stock or canned chicken broth; 6 Tsbp all-purpose flour (I used unbleached); 2 Tbsps finely chopped fresh parsley leaves; 237 milliliters half and half (or soy creamer); 237 milliliters chopped yellow onions - approx 2 small onions; 237 milliliters sweet young peas, fresh or frozen; 2 pre-made pie crusts, room temperature; 237 milliliters peeled and diced red potatoes, cooked in boiling salted water until tender, 4 to 5 minutes & then drained (approx 1 large potato); 5 servings Salt and freshly ground black pepper to taste

You can never have too many main course recipes, so give Chicken Pot Pie a try. One serving contains 672 calories, 17g of protein, and 44g of fat. This recipe serves 5. If you have pre-made pie crusts, parsley leaves, celery - approx 1 celery stalk, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 30 minutes.