(WJBK) - This recipe comes courtesy of Pronto's executive chef Dave Schrepferman. Pronto is located in Royal Oak. For more information, visit www.prontoroyaloak.com.
Pronto Chicken Pot Pie
6 Pot Pies
Flour 2 oz
Butter 2 oz
Diced Red Potato, medium Size 3-4
Salt 1 Tbs
Water 3 cups
Chicken Breast, Boneless and skinless 1 Lb
Salt and pepper dash
Melted Butter 2 Tbs
Diced Yellow Onions 1/2 Cup
Diced Celery 1/2 Cup
Diced Peeled Carrots 1/2 Cup
Chicken Stock 1 Quart
Bay leaf 2 ea
Green Pees 1/4 CUP
Chopped Fresh Parsley 1 Tbs
5 In Pie Crust 6 ea
egg 1 ea
Preheat Oven 350 Degrees.
Place Chicken breast on a sheet pan and season with salt and pepper. Cover with Foil and bake 20 minutes or until 165 degrees. Cool. Dice into 1 in. cubes
Pull out pie Crust and let sit at room temp for 5 minutes. Turn upside down and take out of tin. Flatten pie crust and return to the refrigerator.
In a small sauce pan , melt butter.
Add flour and stir until it forms a paste. Continue to cook for 2 minutes, stirring consistently. Set aside
In a small sauce pot , Combine water, salt and potatoes and bring to a simmer. Continue to simmer until potatoes are soft. Strain and set aside
In a large sauce pot, melt 2 Tbs of butter. Add onions, celery and carrots, sauce until onions are clear. Add Chicken Stock and bay leaf, bring to a simmer. Continue to simmer until carrots are soft. Add Flour/butter mixture and stir until mixture thickens. Add Diced Chicken and potatoes and bring back to a simmer. Add peas and parsley.
Pour Chicken stew into dish. Place place crust on top. Brush with egg wash. Bake for 10-12 minutes at 350 degrees or until top is brown.