Chicken Pot Pie – Peas, Love & Carrots

Name: Chicken Pot Pie – Peas, Love & Carrots
Total time: 60 min
Ingredients: 9 Tbsp. canola oil; 6 carrots, peeled and diced; 6 celery stalks, peeled (to remove stringy fibers) and diced; 3 onions, diced; 2 zucchinis, diced; 3 tsp. salt; 2 tsp. black pepper; 2 tsp. paprika; 9 Tbsp. flour; 1&3/4 cups sherry wine (or white wine); 6 cups chicken stock; 8-10 cups cubed roasted chicken (from 3 chickens) (or you can buy rotisserie chicken; 2&1/2 cups frozen peas; 3 sheets of puff pastry. thawed; 2 eggs and 2 egg yolks, well beaten; To roast chicken, place 3 whole or cut up chickens (on the bone) in a roasting pan.; Drizzle olive oil and sprinkle sat and pepper.; Bake in. 350f (180c) oven for 1 hour and 10-20 minutes (depending on size of chickens); Remove from the oven, cool for 30 minutes, then cube.; Allow pot pie to cool completely. Wrap the entire dish in a few layers of saran wrap, then one final layer of tin foil. Freeze for up to 3 months.

peaslovencarrots.com

What’s crunchy on the outside, creamy on the inside, filled with tons of veggies and protein, still kid friendly, freezes well and is beloved by all? Well, i...

View full recipe on peaslovencarrots.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at peaslovencarrots.com.

Share this recipe:

Ingredients

9 Tbsp. canola oil
6 carrots, peeled and diced
6 celery stalks, peeled (to remove stringy fibers) and diced
3 onions, diced
2 zucchinis, diced
3 tsp. salt
2 tsp. black pepper
2 tsp. paprika
9 Tbsp. flour
1&3/4 cups sherry wine (or white wine)
6 cups chicken stock
8-10 cups cubed roasted chicken (from 3 chickens) (or you can buy rotisserie chicken
2&1/2 cups frozen peas
3 sheets of puff pastry. thawed
2 eggs and 2 egg yolks, well beaten
To roast chicken, place 3 whole or cut up chickens (on the bone) in a roasting pan.
Drizzle olive oil and sprinkle sat and pepper.
Bake in. 350f (180c) oven for 1 hour and 10-20 minutes (depending on size of chickens)
Remove from the oven, cool for 30 minutes, then cube.
Allow pot pie to cool completely. Wrap the entire dish in a few layers of saran wrap, then one final layer of tin foil. Freeze for up to 3 months.