Wayne Gisslen

Chicken or Turkey Pot Pie

Preparation info
  • Portions:

    6

    • Difficulty

      Complex

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
1 lb<

Method

Procedure

  1. Cut the chicken or turkey into ¾-in. (1-cm) dice.
  2. Cook the vegetables separately in boiling salted water. Drain and cool.
  3. Season the velouté