CHICKEN POT PIE
I have given you given you two different methods for making chicken pot pie. One takes more time than the other but both are delicious, I love using the slow cooker to make the first method, but there are times when you need to make something at the last minute and that is when the second method is at it’s best. Both methods are budget-friendly recipe complete with chicken, mixed vegetables, a rich homemade white sauce and a flaky pie crust and both make an easy and fantastic comfort food.
You can bake these pot pies in any 2-quart baking dish. The small pies, use six 10-ounce dishes. Making the small pot pie is great for placing some in the freezer for future meals,up to 4 months.
CHICKEN POT PIE
- 1 pie crust check out the various recipes under pie crust. My favorite one for this is the Cheddar Cheese Crust.
- 5 pound roasting chicken or turkey or a cooked chicken from the store
- 4 carrots chopped
- 1 onion minced
- 2 celery stalks chopped
- 1/2 lemon sliced
- 1 bay leaf
- 1/4 tsp rosemary
- 1/2 cup peas or any frozen vegetable of your choice
- 1/4 cup parsley minced
- 1 tsp salt pepper to taste
- 1/2 cup milk or cream
- 1/2 tsp dry mustard
- 2 tsp paprika
- 1/2 cup flour
- 1/2 cup white wine *optional
- 1 egg lightly beaten
Method 1: This is the method for when you have a little more time. Place the chicken, carrots, onion, and celery,lemon, pepper corns, bay leaf and rosemary and salt in enough water to cover everything. Bring to boil, reduce heat; simmer covered 1 1/2 hours, add additional water if needed. You can also place them in your crock pot and cook at low for several hours while you are busy with other things.
Method 2: This is the method for when you have less time and a hungry family: Use a cooked chicken from the store together with chicken broth and a package of frozen vegetables.
Prepare your pastry. Refrigerate until the chicken is cooked.
Separate vegetables, chicken, bones and remove skin. Strain stock, remove fat, measure. Continue from this point forward use directions for both methods. Strain; liquid should measure 3 cups, add white wine. In a small bowl, combine flour, paprika, salt, and pepper. Stir in milk until smooth. Add to stock in pan; boil stirring.
Reduce heat; simmer 8 minutes, or until sauce is thick. Add chicken and remaining vegetables and place into a 3 quart casserole.
Preheat oven to 400 degrees. On a lightly floured surface using a lightly floured rolling pin, roll the pie crust pasty to fit the top of the casserole. Place on top of pie; trim and seal the edges. Roll out trimmings. Cut out leaves and flowers or other design. Brush pastry with glaze; add the decorations; brush again with glaze. Make about 5 slits in crust. Bake until filling is bubbly and crust is golden, 25 to 35 minutes. Transfer to a wire rack to cool slightly. Serve warm.
You may make small pies and freeze what you do not need at the moment. You can use turkey, beef or what ever you like in place of the chicken.