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"All My Children'"

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  • 1 pk Refrigerated pastry pie crust
  • 2 lg Carrots; peeled and diced
  • 3 md New red potatoes; diced and peeled
  • 1 c Frozen peas
  • 2 ts Olive oil
  • 12 Pearl onions; peeled and halved
  • 4 tb Unsalted butter
  • 1/4 c Flour
  • 2 c Chicken broth
  • 1/2 c Heavy cream
  • 2 ts Dried dill
  • 1/8 ts Ground nutmeg
  • Salt and pepper; to taste
  • 1 c Cubed roasted chicken; or turkey
  • 1 lg Egg
  • Paprika; to taste


How to Prepare Chicken:
Preheat oven to 350 F. Pre-bake pie crust for 10 minutes. Let cool. In a medium saucepan, combine carrots and potatoes. Add water and cook for 15 min.; add the peas and cook for an additional five minutes. Transfer veggies to a large bowl.
Saut‚ onions in a small skillet until clear. Add onions to veggies.
In a medium saucepan, melt butter over medium heat. Gradually whisk in the flour. Whisking constantly, add chicken broth, bring to boil. Let boil for one minute. Reduce heat, add cream, dill, nutmeg, salt and pepper. Continue to whisk until sauce thickens enough to coat the back of a spoon.
Add the chicken or turkey to bowl of veggies. Gently fold in the sauce until well combined. Using large spoon, transfer mixture to the pre-baked pie shell.
Place the top crust over the pie and pinch the edges together to seal.
Lightly glaze the top of the pie crust with the beaten egg using pastry brush. Dust with paprika.
Bake in oven for 45-60 minutes.
Chicken Pot Pie "All my Children's," Jill Larson's Chicken Pot Pie
© 1997 Jill Larson
© 1997 Lifetime Entertainment Services. All rights reserved.
Formatted using MC Buster by Barb at PK
Recipe by: Jill Larson
Converted by MM_Buster v2.0l.