Tuckers Chicken Pot Pie is a brilliant method to use leftover chicken and turkey. Add soft vegetables and a lovely pastry lid and you have a perfect main dish. I make this is advance and heat up when need. Served with mashed potato and minted peas and a warming dish all year round.
Tucker’s Chicken Pot Pie
Always an old time favourite or a quick dinner and great the next day for lunch.
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Servings: 10 people
Calories: 101kcal
Ingredients
- 1 whole chicken cut up
- 4 cups water
- 3 cups chicken broth
- 3 large potatoes diced
- 3 large carrots sliced
- 1 large onions chopped
- 1 1/2 cups celery sliced
- 1/4 cup butter
- 1/2 cup flour
- 2 cups half-and-half cream
- 1/2 tsp Salt
- 1/2 tsp ground black pepper
- 2 9-inch pie crusts shop brought
Instructions
- In a large soup or pasta pot over medium heat, cook chicken in water until tender, 45 minute to 1 hour; drain, rinse, cool and debone.
- In a saucepan, heat the chicken broth and boil potatoes, carrots, onions and celery until tender, 15 to 20 minutes; drain, reserving broth.
- Preheat oven to 400°F. Grease a 13x9x2-inch baking dish; set aside.
- In a skillet, melt butter. Add flour, stirring until smooth. Cook for 1 minute, stirring constantly. Gradually stir in reserved broth, half-and-half, salt and pepper. Cook over medium heat, stirring occasionally, until thickened and bubbly.
- Add the vegetables and chicken, stirring to coat, and pour into prepared 13x9x2-inch baking dish. Roll out the pie crusts and place on top, overlapping slightly in the center. Bake 30 to 35 minutes or until golden brown.
Nutrition
Calories: 101kcal | Carbohydrates: 11g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 17mg | Sodium: 137mg | Potassium: 77mg | Fiber: 0.4g | Sugar: 0.1g