Chicken Pot Pie - Johnny Harris

Adapted from Johnny Harris Restaurant Cookbook by Julie Lowenthal, © 2014 Johnny Harris Restaurant, Inc., used by permission of the publisher, Pelican Publishing Company, Inc.



1 cup chopped celery
1 cup chopped sweet onion
4 tablespoons parve margarine
4 cups chicken stock, divided
3 cups diced, cooked chicken
1 cup petit pois
1 cup diced carrots
4 tablespoons cornstarch
2 cups fresh baby spinach leaves
3⁄4 teaspoon freshly ground pepper
2 (10-inch) pie crust pastries


Preheat the oven to 350 degrees F.
In a medium saucepan over medium heat, sauté the celery and onion in the margarine for 3 to 5 minutes, until tender. Add 3 cups chicken stock, the chicken, petit pois, and carrots and cook, uncovered, for 5 minutes, stirring occasionally. Combine the cornstarch and remaining chicken stock and add to the saucepan. Increase the heat to high and cook, stirring constantly, for 2 minutes until the sauce thickens and becomes bubbly. Add the spinach leaves and pepper and cook 1 more minute until the spinach is wilted. Divide and pour into 2 ungreased 10-inch pie plates.

Roll out the pastry doughs and place 1 over each pie plate. Trim any overlap around the edges and cut 5 (1-inch) slits in each top to allow steam to escape. Bake for 45 to 55 minutes, or until the crust is lightly browned. Let stand for 5 minutes before serving.


Yields 2 pies

Recipe: kosher, poultry