Recipe: Chicken Pot Pie

I made Chicken Pot Pie last night. It’s one of my favorite dishes, so I thought I’d share it with you (at least the recipe). I use some cheats to speed it up, but you can go the long way if you want.

Ingredients:
half a chicken (or a couple chicken breasts)
flower
butter
milk
vegetables
2 pie crusts (top and bottom)
seasonings to taste

The Rue:
Melt about 3 tablespoons of butter in a pot or pan. Add enough flour to absorb all of the butter. Keep heating the butter-flour until it starts to brown. Add about a pint of milk, and mix well to dissolve all of the butter-flour. Add enough milk so that it becomes a thin white sauce (probably another pint). Cook it down so that it gets nice and creamy.

The Chicken:
I started by frying and simmering a whole chicken in herbs for a chicken soup. I cooled and broke up half of the chicken into bite size pieces and refrigerated it for later. If you want to use chicken breasts, just chop them up into bite size pieces, and fry them with whatever seasonings you like (salt, pepper, and celery seed make a good combo).

The Filling:
Add chicken pieces and vegetables (I use 1 can of Veg-All, but you can use fresh or frozen veggies) to your white sauce. Cook in pot or pan until it gets really thick.

The Pie:
Line a 9 inch pie pan with a pie crust (I use Pillsbury Refrigerated Pie Crust because it’s easy, and I don’t know how to make a better one). Pour the filling into the pie pan until level (or maybe just a little more). Put the top crust on, and crimp the edges with your fingers. Remove the extra crust, and pierce the top crust with a knife several times. Bake the pie in a preheated 350° F. oven until golden brown (about 35 min.). Remove from the oven and let it cool for at least five minutes before serving.

I like to eat my slice of the pie with cottage cheese and Tabasco sauce. It’ll thicken up even more in the fridge, so it makes great left overs. Enjoy.

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