September 16, 2018

Chicken Pot Pie

Note: I never measure the vegetables.  The original recipe calls for 1 C carrots, ¾ C celery, and 1 C frozen peas and no other vegetables.  I like all the other vegetables so I’ve always just thrown in what I have. I usually cut up all the veggies and boil them and then add enough to the sauce so that the sauce to vegetable ratio seems correct to me.  I make this in a 9” deep dish pan and always use at least twice the amount of vegetables than what’s listed below. I also double the sauce recipe for my 9” deep dish pan. There’s usually extra filling that I freeze and use another time.  

Crust
2 Unbaked Pie Crusts (9” each).  I usually just buy the pre-made refrigerated ones.  

Filling
4 large Potatoes, cut into bite-sized chunks
1 C Carrots, cut into bite-sized chunks
3/4 C Celery, cut into bite-sized chunks
3/4 C Cauliflower, cut into small florets/bite-sized pieces
3/4 C Broccoli, cut into bite-sized pieces1 C Frozen green peas
1 pound Shredded, cooked chicken (I usually throw some chicken breasts in the crock pot the day before and shred it while it’s hot and then store in the refrigerator until I’m ready to assemble the pie)

Boil potatoes, carrots, celery, and cauliflower for approximately 8 minutes (so they’re almost tender, but not quite done).  With about 2 minutes left, add broccoli. Remove from heat and drain

Sauce
1/3 C Butter
1/3 C Chopped onion
1/3 C Flour
1/2 tsp salt
1 3/4 C Chicken broth
2/3 C Milk

In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
In a large bowl, combine the shredded chicken, boiled vegetables, frozen peas, and the sauce. Stir together until the sauce is evenly distributed among the vegetables. Add salt to taste.
Place one pie crust in the bottom of a pie plate.  Place the chicken/vegetable/sauce mixture into the pie crust.  Cover with the second pie crust, seal edges, and remove excess dough. Make several small slits in the top to allow steam to escape.

If making ahead of time—cover and refrigerate until ready to bake.  Remove from fridge about an hour before baking.

Bake at 425 degrees for 30-35 minutes until pastry is golden brown and filling is bubbly.  


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