Emeril’s Chicken Pie

Originally from Emeril Live.

Here’s the back:

From a box sold in Adams, Minnesota, with ephemera from Ohio.

Emeril’s Chicken Pie

Saute onions and celery in butter; add flour or a slurry with chicken broth.

Add milk; cook to a thickened gravy.

Steam carrots and potatoes (separately) until tender. Add peas and boiled chicken; cover with pie crust and bake.


Ingredients (from the Food Network page)

6 Tablespoons butter
1 cup chopped onions
1/2 cup chopped celery
6 Tablespoons flour
2 cups chicken stock
1 cup half and half
2 cups diced potatoes, blanched
1 cup diced carrots, blanched
1 cup sweet peas
2 cups shredded chicken, cooked
2 tablespoons finely chopped Parsley
Salt and pepper

Pie crust.

Emeril’s recipe calls for baking at 400 deg. F.

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