Return to Main Recipes Page/Return to Home Page

Chicken Pot Pie, B-Line Diner (M, TNT)
Source:, Scott Whalen
Serves: 4

1-1/2 quarts Veloute Sauce (click here for recipe)
2 cups diced medium celery
2 cups diced medium carrots
2 cups snipped snow peas (I used regular green peas, frozen)
2 ounces margarine
2 cups diced medium onion
Salt and pepper to taste
20 ounces cooked boneless chicken breast
Fresh minced herbs of choice (optional)

Pie dough, to cover the souffle cups
4 5" china souffle cups (about 16 ounces)
1 duck shaped cookie cutter, or your favorite shape

Egg wash (1 egg mixed with 1/2-ounce of water).

Blanch celery, carrots, and snow peas separately until al dente. Shock in ice water, drain and set aside.

Heat the margarine in saucepan. Add the onions and cook until translucent, about 3 minutes. Add the celery, carrots, snow peas, and chicken. Cook until heated thoroughly. Adjust seasoning, to taste, with salt and black pepper. Add optional herbs at this point.

Divide vegetable and chicken mixture between the 4 souffle dishes. Add heated veloute to cover. Top each souffle with a 5-1/2" piece of pie dough (just enough to crimp over the edge of the souffle). Brush lightly with egg wash.

Preheat the oven to 350°F. Cut out duck shapes with cookie cutter and place cutout on top of pastry. Brush with egg wash. Bake until cooked through and the crust is golden brown, about 10 to 15 minutes. Serve immediately.

Poster's Notes:
I picked this recipe off of the web site. It was very good, hard to find a good chicken pie recipe that is kosher-compliant!! It sounds like a lot of work, but basically it is a white sauce with some sauteed and blanched veggies. I used a prepared pie crust, but a home made or phyllo or puff pastry would also work, and probably be even tastier!!

It is a good make ahead and bake when you need recipe. I froze a pot pie (I made 2 large ones) without baking and I'll let you know how they come out when I use them.

Posted by Marcia Emanuele

Nutritional Info Per Serving: N/A