Monday, January 05, 2015

Chicken Pot Pie

Here is a random picture because all posts are better with pictures. :)
Martin likes to share his toys with Warren. He keeps asking him to play with him. It makes my heart happy. I love being their mom. 

On to the main post now. This is my go-to meal to take people. I have been trying to come up with some other meals recently (tacos, enchiladas, calzones) because I know people receive a lot of casseroles. But honesty, can you go wrong with a chicken pot pie? It is the perfect comfort food. I usually take a loaf of bread and a dessert too. 

Feel free to play with this recipe...a lot. I add whatever veggies I have in the house. Jared doesn't like peas, so I often leave those out and add green beans. I have started adding sweet potatoes sometimes, which changes the flavor of the sauce. I really like it; Jared likes the original sauce better. Sometimes we eat this over rice, when I am feeling lazy or don't want to eat all the calories of the crust. Sometimes I use a Store bought pie crust. Often I make the chicken stock when I cook my chicken, but I keep cartons of store bought chicken stock on hand too. It is all good. :) 

I also have a recipe for quick chicken pot pie that I will post later this month. It is so easy (sour cream, chicken soup, canned veggies...). I don't like it quite as much, but Jared loves them both. :) 

Chicken Pot Pie

1/3 c. Butter
2/3 c. Flour
1 onion
1/2 tsp. salt
1/2 tsp. pepper
2-3 c. Chicken broth
1 c. Milk
2-3 c. chicken (chopped or shredded, white or dark or a mixture) 
3-6 cups cooked assorted vegetables (peas, carrots, potatoes, green beans, broccoli, sweet potatoes, etc. I use whatever I have laying around).  

Optional (sometimes I eat the filling over rice or I top the Filling with biscuits or you can go the traditional route with a crust):
2 crusts (use a store bought pie crust, use your favorite pie crust recipe, or see end for recipe) - I have done all the methods listed above

1. Melt butter in a pan. Add onions. Cook until softened. Add flour, salt, pepper. Cook 1-3 minutes so flour loses its floury taste.

2. Slowly whisk in broth and milk. Bring to a boil. Cook 3-5 minutes until thickened. Turn down heat or turn off heat. 

3. Stir in chicken and veggies. Can leave over a low heat while you assemble the pie crust. 

4. Dump into a 13"x9" pan lined with a pie crust (or not if you want to eat it over rice or top it with biscuits). Top with pie crust, if using. 

5. Bake at 425 degrees for 30-35 minutes until crust is golden brown. 

Pastry for Chicken Pot Pie
(This recipe makes enough for the bottom and top crust)

3 c. Flour (I use a mixture of whole wheat and regular flour and sometime I substitute some wheat germ or flax seeds)
2 tsp. baking powder
1 tsp salt
1 c. Shortening
3/4 c.  Flour

1.  Mix dry ingredients. 
2.  Cut in shortening. 
3. Add milk. Don't overmix. 
4. Divide in half. Roll out one part (make this part slightly bigger because you have to cover the bottom and edges of the pan) for the top and sides and one for the top. 


Anonymous said...

That picture of Warren makes my heart melt. :)

- Aunt Sarah

Anonymous said...

Interesting! I just made a similar chicken pot pie, yesterday! Although it called for just a top crust. It was so yummy! Ours had chopped mushrooms with the onions and even fresh parsley. So much better than the other recipe I'd been using. Now to play around with the veggies. Do you ever have the problem of the crust not being cooked all the way?

faith said...

The only time I have problems with the crust not cooking all the way is when I make it the night before. Too much liquid soaks into the crust and it is mushy in the middle bottom.
So I try to cook them right away.
I like the idea of just a top crust.