About: dbkwik:resource/9c4L5GW9qV737pHus95p-A==

Property	Value
rdfs:label	New England Chicken Pot Pie
rdfs:comment	1. Boil Chicken for 20–25 minutes until cooked through. Let cool. cut into chunks and set aside. 2. Preheat oven to 400 degrees. 3. Pour broth into a large stock pot and bring to simmer. Add spices (tarragon, pepper, salt). 4. Add onions and celery and simmer for 5 minutes. 5. Add potatoes and carrots. Simmer 10 minutes. 6. Drain veggies and save broth. Put broth into separate pot and bring to simmer. 7. Add butter and flour, whisking until it starts to thicken. Add cream and bring to boil. 9. Top with premade pie crust. Poke holes to avoid spillage. 10. Bake at 400 degrees for 30–40 minutes.
dcterms:subject	Pea Recipes Recipes that need photos Chicken stock and broth Recipes Potato Recipes Chicken Recipes Light cream Recipes New England Recipes Tarragon Recipes Pearl onion Recipes New England Meat Dishes
abstract	1. Boil Chicken for 20–25 minutes until cooked through. Let cool. cut into chunks and set aside. 2. Preheat oven to 400 degrees. 3. Pour broth into a large stock pot and bring to simmer. Add spices (tarragon, pepper, salt). 4. Add onions and celery and simmer for 5 minutes. 5. Add potatoes and carrots. Simmer 10 minutes. 6. Drain veggies and save broth. Put broth into separate pot and bring to simmer. 7. Add butter and flour, whisking until it starts to thicken. Add cream and bring to boil. 8. Place Chicken chunks and Peas on the bottom of a 2 1/2 quart casserole dish. Cover with the rest of the veggie mixture. Pour thickened broth/cream over the top. 9. Top with premade pie crust. Poke holes to avoid spillage. 10. Bake at 400 degrees for 30–40 minutes.