Recipe of the Week


Prep Time: 45 Minutes
Yields: 6 Servings

We all have memories of our grandmother’s chicken potpie recipe. Especially delicious when we are not feeling very well or just need a little extra love and comfort. This versatile filling is even great on its own or over rice!

2 cups pulled cooked chicken, equal parts of white and dark meat
1 (4-ounce) stick butter
½ cup flour
1 cup onions, ¼-inch diced
1 tbsp minced garlic
¼ cup red bell peppers, ¼-inch diced
½ cup celery, ¼-inch diced
3 cups chicken broth
1 cup heavy cream
2 cups diced red potatoes, blanched (or use canned or frozen)
1 cup diced carrots, blanched (or use canned or frozen)
1 (4-ounce) can sweet peas (or use or frozen)
salt, black pepper, and granulated garlic to taste
1 loaf French bread, ½-inch sliced on a bias and toasted

In a large sauté pan, melt butter over medium-high heat. Stir in flour and cook 3-4 minutes or until a blond roux is achieved. Add onions, garlic, bell peppers and celery then cook until soft. Stir in chicken broth and bring liquid up to a boil. Reduce to a simmer and continue to cook 4-6 minutes or until sauce starts to thicken. Stir in cream and continue to cook 4 minutes. Stir in potatoes, carrots, peas and chicken. Continue to cook 15-20 minutes. Season with salt and black pepper. Pour filling into small ramekins and top with a slice of toasted French bread. Serve immediately.


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