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

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

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.