Classic Chicken Pot Pie Filling

[bfg]

Does anyone have the recipe for the classic chicken pot pie filling that appeared in the October 2008, issue #71? I saved the pages that have the crust and broth recipes, but alas, no filling recipe! I would greatly appreciate the recipe for the chicken filling.
Thanks,
Barbara

[Gourmet_Mom]

Welcome back Barbara! Do you need the directions? I'm just going to post the filling ingredients, first. Here you go:

For the Filling-

Sweat (15 min.) in 1/2 stick unsalted butter:
2 c carrot, sliced 1/4" thick
2 c parsnips, diced
2 cups button mushrooms, quartered
1 c frozen pearl onions
1 t minced fresh thyme
1 t minced fresh sage

Stir in (1 min.); Deglaze with:
1/2 c all-purpose flour
1/4 c dry white wine
1 T fresh lemon juice

Add and simmer (first 3 for 10-15 min.); Stir in(remaining off heat):
3 cups Enriched Chicken Broth, Page 7
2 c cooked chicken, shredded
2 c red potatoes, cubed
1 cup frozen peas
Salt and Pepper to taste

Brush (top crust) with:
1 egg, beaten with 1 T milk

Bake in a 425 degree oven for 25-30 minutes.

Let me know if you need the rest.

[bfg]

Daphne,

Thank you so much for posting the chicken pot pie filling recipe and so quickly! The info that you posted is perfect. I have already printed the post to fill in the missing recipe section. This is such a great forum--informative information and interesting "conversation."

Thanks,
Barbara

[labradors]

Barbara, thank you for joining us and helping us to make the forum even better. When you make the recipe (or if you already have), please post a review. We love to share our thoughts about recipes and to get input from others about them. as well.

[chef_Tab]

ditto on what the labrador said! I love chicken pot pie and would like to hear how you like this particular recipe.

[pjcooks]

Excellent recipe, Barbara! I made a few little changes, but it was great! (fewer onions and potatoes).

Enjoy!

PJ

And welcome, if I haven't already!