Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
Emeril's Chicken Pot Pie
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- #4873
serves/makes:
ready in:
30-60 minutes
30-60 minutes
4 reviews
ingredients
6 tablespoons butter
1 cup chopped onions
1/2 cup chopped celery
6 tablespoons flour
2 cups chicken stock
1 cup half and half
2 cups diced potatoes, blanched
1 cup diced carrots, blanched
1 cup sweet peas
2 cups shredded chicken, cooked
2 tablespoons finely chopped parsley
1 recipe basic savory pie crust
salt and pepper
directions
Preheat the oven to 400 degrees F. Grease a 9 by 9 by 2-inch square baking pan.
In a large saute pan, melt the butter. Add the onions and celery and saute for 2 minutes. Season with salt and pepper. Stir in the flour and cook for about 3 to 4 minutes for a blond roux. Stir in the chicken stock and bring the liquid up to a boil. Reduce to a simmer and continue to cook for 4 to 6 minutes, or until the sauce starts to thicken.
Stir in the half and half and continue to cook for 4 minutes. Season with salt and pepper. Stir in the potatoes, carrots, peas and chicken. Mix the filling thoroughly.
Line the baking pan with one of the crusts. Pour the filling into the prepared pan. Place the top crust on top of the filling. Carefully tuck the overlapping crust into the pan, forming a thick edge. Crimp the edges of the pan and place on a baking sheet. Place the sheet in the oven and bake for about 25 to 30 minutes or until the crust is golden brown and crispy. Remove from the oven and cool for 5 minutes before serving.
added by
burn2157
nutrition data
481 calories, 26 grams fat, 39 grams carbohydrates, 22 grams protein per serving.
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reviews & comments
April 30, 2012
I received this dish after having my baby, and have made it so many times since. Delish!! One question: what do YOU do with the parsley?
March 9, 2009
I used pre-made crust as top and bottom, and I also add a small can of cream of chicken soup. Makes the filling a bit thicker, it's delicious!
November 22, 2008
I made this with vegetable stock and lentils and broccoli instead of chicken. turned out nicely. see photo!
June 13, 2006
This is one of my favorite recipes. At any potluck I attend, I get requests to bring this dish. You can even be healthier by substituting olive oil for butter and by using nonfat half and half.