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Wednesday, January 12, 2011

Chicken Pot Pie

Are you ready for some comfort food?  It is really cold and snowy outside today and I need something very warm and filling.  Why would you not use your leftover chicken or turkey to make something so easy for dinner tonight.  It only takes a few ingredients and you have a fantastic dinner.  If there is only one of you or even two these pot pies freeze very well and you will have dinner another snowy evening without having to do any work!  Give it a try, it is much better than the one in the freezer section at your grocery store, I promise.


Light flakey crust, plenty of veggies and creamy sauce!


The Players!


In large saucepan cook the onion and celery in 2 cups broth until tender (about ten minutes).  Add in two cups of mixed frozen vegetables, salt, pepper, sage and thyme.  Add last two cups of broth chopped chicken and simmer for ten minutes.



  Add in the half-n-half and cook for another 5 minutes.  



Make a slurry from the corn starch and water.  Add to chicken/vegetable mixture and stir until thick.  Add more slurry if needed for thickness of sauce.  
Taste and re-season if necessary.


Ladle chicken/vegetable mixture into a large baking dish or into five single five” pie tins or ramekins.  Top large baking dish or each ramekin with pie dough, 

I know I cheated, I used store bought crust!  Sometimes you just don't want to make pie crust, just faster and easier if your on a time crunch.  But be sure to cut a few holes in the middle of the dough for steam to release.  Place on a cookie sheet covered in foil.   


Bake in a pre-heated 375 degree oven for 25 minutes.


Comfort food at it's best!  
Make it yourself, it's better for you and you know what's in it.....




The Recipe:

Chicken Pot Pie

½ cup sweet onion, chopped
½ cup celery, chopped
2 cups frozen mixed vegetables (carrot, peas, corn, green beans)
2 ½ cups cooked chicken, chopped or shredded
4 cups chicken broth
3 tablespoons half-n-half
½ teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon ground sage
¼ teaspoon dried thyme leaves
3 tablespoons corn starch
¼ cup water
ready made pie crust

In large saucepan cook the onion and celery in 2 cups broth until tender (about ten minutes).  Add in two cups of mixed frozen vegetables, salt, pepper, sage and thyme.  Add last two cups of broth chopped chicken and simmer for ten minutes.  Add in the half-n-half and cook for another 5 minutes.  Make a slurry from the corn starch and water.  Add to chicken/vegetable mixture and stir until thick.  Add more slurry if needed for thickness of sauce.  Taste and re-season if necessary.
Ladle chicken/vegetable mixture into a large baking dish or into five single five” pie tins or ramekins.  Top large baking dish or each ramekin with pie dough, be sure to cut a few holes in the middle of the dough for steam to release.  Place on a cookie sheet covered in foil.  Bake in a pre-heated 375 degree oven for 25 minutes. 

Note:  These pies freeze very well and can be popped into the oven frozen and cooked at 400 degrees for 40-50 minutes.   If top starts browning too much, place a sheet of foil over the top. 

Happy Eating!





1 comment:

Louise said...

Hi Mary, I've been enjoying all your posts. I made Chicken Pot Pie last night. The only change with the recipe was I used 1% milk instead of the half-n-half. I also renamed the recipe Old Fashion Chicken Pot Pie. We all loved it. No left overs. I'm making Chicken Parmesan tonight. I'll search your site for your input. Have a great day.

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