Chicken Pot Pie

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Source Lisa Blomgren

Preparation Time1.5 hours

Serves6

AmountIngredientPreparation
2 cups chicken (cooked)
1 cup peas (frozen)
1 medium-sized onion
1/2 cup flour
2 cups chicken stock or broth or 2 chicken boullion cubes in water
1 tsp. or to taste salt
1/4 tsp. or to taste black pepper
1/2 stick or 1/4 cup Butter
top and bottom Pie Crust
1/2 to 1 cup mushrooms (optional)
1/2 to 1 cup carrots (optional)
1-2 cups. Chicken Gravy

1. Preheat oven to 450 degrees F. When you roast a typical 5-pound chicken for two people, you have lots leftover. Usually, the leftovers provide enough cooked chicken for this recipe. Otherwise, any white or dark meat will do. Also, it is flexible - use any vegetables you have on hand for the filling. As to the pie crust, if you are in a hurry, store bought crusts are fine. Otherwise, see Pie Crust recipe.

2. Clean all meat off leftover roasted chicken and cut into bite-sized pieces. Combine in a mixing bowl with frozen peas.

3. Chop, saute, and carmelize onion in 1/4 cup or one-half stick butter (i.e. cook it at high heat until it browns). Add to chicken mixture.

4. Chop and saute in butter any optional vegetables keeping in mind the size of your pie plate.

5. See Chicken Gravy recipe. Combine 1 cup of gravy, salt, pepper, and the filling mixture. Add more gravy as needed to ensure all ingredients are moist. Mix ingredients well.

6. Press one pie crust into bottom of pie plate. Pour filling mixture into crust. Add more gravy and stir in if there is room, but do not overfill crust.

7. Place second pie crust on top and pinch edges. Prick with holes to allow air to escape as pie bakes.

8. Bake pie at 450 degrees F for 15 minutes. Reduce heat to 350 degrees F and bake for an additional 30 minutes or until gravy bubbles up through crust and crust is firm and golden brown.

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Oct 25, 2010 2:14:05 AM Lisa said...

I included the ingredients for the Chicken Gravy recipe above. They are flour, 1/2 cup; chicken stock or broth or 2 chicken boullion cubes in water, 2 cups; and Butter, 1/2 stick or 1/4 cup. Use them to make gravy - don't add them to the mixture.

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