Chicken Pot Pie

I love any meal that comes complete in one neat little package.  In this rustically quaint dish you will find chicken, carrots, peas, onions, and potatoes, all wonderfully enveloped in a buttery sauce with a crispy crust topping.  The best thing about this is you can make this with chicken leftover from the night before.  And it will taste brand new… if not better!  Yum yum, bock bock!

(makes 2)
– 1 ready-made pie crust
– 2 cups cooked chicken, cut into 1/2 – 3/4 inch cubes
– 1 tablespoon butter
– 1/2 onion, diced
– 1 carrot, diced
– 1/2 pound potatoes, diced (1 russet, or 3 red potatoes)
– 1/4 teaspoon salt
– 3 teaspoons flour
– 1 cup chicken broth
– 1/4 cup frozen peas
– 1/4 cup half & half (or milk)

1.  Preheat oven to 350F.
2.  In a large sauce pan over a medium heat, melt the butter, then add the onions, carrots, potatoes, and salt.  Cook covered, stirring occasionally, until the onions begin to turn translucent, about 7-10 minutes.
3.  Sprinkle in the flour and cook, stirring constantly, for 2 minutes to cook off the raw-flour taste.  Reduce the heat to medium-low, then gradually whisk in the chicken broth and half & half.  Let simmer a few minutes more to thicken, then stir in the frozen peas and chicken.  Divide this filling evenly between two 16oz ovenproof baking dishes.
4.   Unroll the ready-made pie crust and cut two pieces large enough to cover the tops of the baking dishes.  Place the dough directly onto the top of the chicken filling, lightly pressing it along the rim of the dish to seal.  Trim off any overhanging excess.  With a paring knife, cut 3 or 4 small slits into the tops of the pies.  Place into oven and bake at 350F for 20 – 25 minutes until the crusts are golden brown.
5.  Wasn’t that easy?  Now go eat!

*  Feel free to change up the ingredients.  You can use celery, mushrooms, or corn too.  Switch out the chicken if you have something else handy; a beef or pork pot pie sounds just as good!
*  This recipe can be divided into small ramekins to make smaller-portioned pies.

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