Savory Chicken Pot Pie

Scott and Kath Sheedy from the Phoenix Restaurant share a recipe for Savory Chicken Pot Pie.

 

Savory Chicken Pot Pie

 

1 medium roaster chicken

1 medium onion diced

1 large potato diced

3 stalks of celery with leaves diced

1 cup diced carrots

1 cup sweet bell pepper

1 cup peas

2 cloves garlic minced

1/3 cup fresh herbs rosemary, basil, thyme, oregano

2oz olive or vegetable oil

2 TBS cornstarch

1/2 cup heavy cream

1 quart chicken stock

1 egg

1 pie crust

Approx 2tsp of salt and pepper to taste

 

Preheat oven to 375

 

Sautéed onions, potato, carrot, pepper, and celery in oil for 5 minutes. Add garlic, chicken, peas, and herbs. Heat on medium for several minutes. Add stock, cornstarch, and seasoning. Heat until thickened. Add cream. Place in cooking dish and top with pie crust or puff pastry. Brush with egg. bake at 375 for 25 to 30 minutes

 

The Phoenix Restaurant, known as the Columbia Hotel in the 1800s and the Phoenix Hotel and Grill in the 1940s, is now owned by Tony Russo. Tony and his crew strive to give customers a dining experience featuring fresh, local dishes.  

 

Visit the Phoenix Restaurant at 300 4th Avenue in Altoona, give them a call at 814-201-2363, or check out their website for more information.


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