Saturday, October 11, 2014

Chicken Pot Pie from scratch

This is a recipe for chicken pot pie, made from scratch.  I combined my recipe with The Pioneer Woman's recipe, and this is it.  

The filling makes enough for 1 large pot pie or 2  small/medium ones.  Depends on the size of your dish. After everything has cooled, divide the mixture in half and freeze one portion for next time if you want to make a smaller portion.

I have used the classic pie crust recipe using Crisco (shortening), but sometimes I buy premade crusts and use puff pastry sheets for the top.

For the filling:
-4 tbspn butter
-1 onion
-2 carrots
-2 stalks celery
-seasonings (season all, pepper, and ranch powder)
-1/2 cup frozen peas
-1/2 cup frozen corn
-1/2 cup frozen green beans
-4 cloves minced garlic
-The meat from one store bought rotisserie chicken, cubed
-1/4 cup flour
-3 cups veg stock
-1/4 cup cream

Sautee onion, celery, and carrot with butter over medium heat for at least 10 minutes, until everything is soft.  Add all of your seasonings, I eyeball everything so I don't know the measurements.

Stir in the garlic, and then stir in all of the frozen vegetables, mixing until combined.  

Next add the chicken, stir, and combine.

When everything is combined and frozen vegetables are thawed, sprinkle the flour over the top, stir, combine, and let cook for a couple minutes

Next add the broth, and bring to a boil

Reduce heat to medium/medium high and cook uncovered until mixture thickens up (I actually had to remove some liquid eventually)

Stir in heavy cream, remove from heat, and cool (I put mine in the freezer for a few minutes, I didn't want to put the hot mixture in on the cold pie crust).

Make 2 crusts, press one into the bottom of a buttered glass baking dish

Add the filling, and top with the other crust or puffed pastry sheets.

Bake at 400 for 30-45 min

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