Most nights after toddler dinner, baths, bottle, PJs and bedtime Don and I end up having pretty simple dinners- throw something on the grill, with a side of a veggie and a carb. Well today wasn’t one of those days so I decided to make a more preparation intensive/ comfort food. If you have never had a homemade chicken pot pie you are missing out big time- it tastes nothing like the frozen stuff and the best part about making your own is you can control exactly what you want in it. Here is my version but know that you could add corn, potatoes, different seasonings etc.
Recipe:
In a saucepan put 1 cup chopped carrots, 1/2 cup chopped celery, 1 cup frozen peas and 1 pound of raw cubed chicken breast. Put enough water in the pan to cover everything and bring it to a boil. Cover and let it boil for 15 minutes. When done, drain it.
Sauce: in another sauce pan add 1/3 cup of butter to 1/3 cup of chopped onion, cook until the onions turn translucent. Add to the mixture 1/3 cup of all purpose flour. (This is the point where I thought I did something wrong... it started looking like dough… but fear not, it all turns out okay). Add 1 cup milk and 2 cups chicken broth. Mix really well, try and get as many clumps as you can out. Add 1 teaspoon poultry seasoning, a pinch of salt, and 1/4 teaspoon pepper. Bring the mixture to a slow boil and take it off the heat when it starts to thicken up.
Mix the contents of both saucepans together so the sauce coats evenly.
You need 2 deep dish pie shells, put one of them in the oven for 6 minutes at 400 degrees, let the other one thaw at room temperature.
Use the cooked pie shell as the bottom of the pie, pour in the filling. Cover with the thawed pie crust… I admit when I was doing this it fell apart… in about 12 pieces…. But I patched it back together and after it baked you couldn’t even tell. Brush the top with 1 beaten egg and poke it with a fork so it doesn’t turn into a balloon which will lead to you having to clean your oven.
Bake for 35 minutes at 375
Review:
This pot pie is amazing. My husband is a big fan but I’m afraid he will never eat the frozen version again (though really I don't blame him). It wasn't greasy or too salty like the frozen ones.
I ended up with extra filling that I might cover with biscuit dough and bake for a quick/easy version of pot pie tomorrow at lunch...
*Update: I decided to make my mini version with the leftovers and it was great!!! I set it up in a ramekin, put One piece of refrigerated biscuit dough on top, brushed it with a beaten egg and baked it at 375 for 30 minutes. This would make a great dinner party food! See below for a picture.
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