Friday, January 4, 2008

Chicken Pot Pie

There are some ok frozen chicken pot pies out on the market but really its so easy to make your own (especially if you use a store bought pie crust or puff pastry) and the results are so yummy. I like to make a enough filling for 4 pies & then freeze half. One package of the Pillsbury pie crust is enough for 4 pies as well & can also be frozen so I have the makings of another meal in the freezer. This is a very classic filling but I also do a Moroccan one. I think you could pretty much do this with what ever veggies you have on hand.

Chicken Pot Pie

Chicken Pot Pie

3 T butter
1/2 c celery, diced
1/2 c onion, diced
1/2 c carrots, diced
1/2 c pies, fresh or frozen
2 t parsley, minced
pinch dried sage
1/2 t fresh thyme leaves (We always have this in the fridge. It adds a lot of flavor to chicken dishes & lasts a long time in the crisper.)
3 T flour
4 c roasted chicken, diced (I used what was left from Sunday's roast)
2 c chicken stock
1/2 c cream
salt & pepper
one prepared pie crust or sheet of puff pastry
1 egg beaten with 2 T milk (optional just gives the crust a nice shine)

Place butter in a large sauté pan. When foaming add vegetables and herbs. Cook until onions are glassy. Add flour. Cook 2-3 minutes while stirring. Add chicken. Stir. Add stock in thirds. Bring to a light boil. Lower heat. Cook until sauce thickens. Add cream. Bring to a simmer. Pull from heat & season with salt & pepper. (The recipe says to then cool it before making your pie but I didn't bother.) Place the filling either individual 4 ramekins or a deep ceramic pie dish for one big pie. Cut the pie crust or puff pastry to fit the top with a slight overlap. Crimp the edges. Pierce top to vent. Brush with egg-milk wash. Bake at 375 for 25-30 minutes or until crust is golden brown.

Recipe Mpls/St. Paul Magazine January '08
Breaking in
This filling had a great flavor but it was a little soupier than I like. It could be because I didn't have quite 4 cups of chicken (more like 3 1/4) or perhaps I didn't let it thicken enough while cooking. Next time maybe I'll try a little less stock & then add more if it needs it.

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T = Tablespoon
t = teaspoon
c = cup
lb = pound
oz - ounce

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