Wednesday, November 7, 2012

Bake's Chicken Pot Pie

This is the recipe that Bake is famous for. He usually makes it in a 9x13 inch glass baking pan or any 8 cup baking dish. Today, I made it in individual ramekins.
Bake's Chicken Pot Pie
Store bought dough is what he uses, or you could use any pie dough. I use store bought puff pastry. With leftover dough, you can cut out shapes to make a design on top.

2 1/2 cups cooked chicken, diced
2 cups sliced carrots, cooked
12 ounces of frozen peas, thawed
1 veloute sauce recipe
pastry dough for 1 pie crust
1 egg
1 Tablespoon water
sesame seeds

Preheat oven to 400F.
Combine chicken, carrots, peas and veloute sauce. Place in a greased 8 cup baking dish. Cover with pastry dough. Combine egg with water and brush over pastry dough. Sprinkle with sesame seeds.
Bake for 30 minutes.

Veloute sauce:
1/4 cup butter
1/4 cup flour
1 cup milk
1 1/2 cups chicken stock
salt and pepper, to taste
Individual Chicken Pot Pies
Melt butter, blend in flour and cook. Add milk gradually, stirring constantly, add chicken stock, season with salt and pepper. Bring to a boil. Reduce heat and simmer 5 minutes.

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