A delicious pot pie filled with sweet potatoes, ham, chicken and root vegetables.
Directions for: Chicken Pot Pie
Ingredients
5 cup chicken stock
3 cup cubed smoked ham
2 Tbsp vermouth, (optional)
3 carrot, sliced
2 sweet potato, peeled, and, cubed
3 celery, stalks, sliced
1 bay leaf
tsp dried savory
1 cup frozen peas
cup diced sweet red pepper
cup butter
1 onion, chopped
cup flour
tsp dry mustard
3 cup cubed cooked chicken
1 pinch salt
1 pinch pepper
pastry, for 9-inch single crust pie
1 Tbsp milk
Directions
1. Preheat oven to 450 degrees F (200 degrees C).
2. In dutch oven, combine chicken stock, ham, vermouth (if using), carrots, celery, sweet potatoes, bay leaf and savory; bring to boil.
3. Reduce heat and simmer, covered, for 15 to 20 minutes or until carrots are tender-crisp.
4. Add peas and red pepper; simmer for 2 minutes.
5. Drain, reserving liquid; discard bay leaf.
6. Set vegetable mixture aside.
7. In Dutch oven, melt butter over medium heat; cook onion for 3 minutes or until softened.
8. Sprinkle with flour; cook, stirring, for 3 to 4 minutes or until lightly golden.
9. Stir in mustard.
10. Gradually whisk in reserved liquid until smooth.
11. Increase heat to medium high; cook, whisking constantly, until boiling and thickened.
12. Add reserved vegetable mixture and chicken; season with salt and pepper to taste.
13. Pour into 12 cup (3 L) casserole dish.
14. On lightly floured surface, roll out pastry to 1/4 inch (9 mm) thickness.
15. With floured cutters, cut out desired shapes.
16. Overlap cutouts over entire casserole; brush with milk.
17. Bake on baking sheet for 30 to 35 minutes or until pastry is golden brown and filling is bubbly.
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