Chicken Pot Pie
Anytime of the year is a good time to enjoy a comforting meal of chicken pot pie either in a restaurant or baked with friends and family. It will warm your heart, soul, and belly and perhaps even be reminiscent of your childhood. Short on time? Try these shortcuts until an afternoon opens for you. Use a store-bought double pie crust such as Pillsbury, leftover chicken, turkey or even a rotisserie chicken, and two jars of chicken gravy. Still sauté the onion then add the jars of gravy, vegetables, and chicken. Heat until bubbly and pour into a pie dish and bake! Have fun with the endless possible varieties to create your own version by using your favorite type of onion, mushrooms or not, and your favorite vegetables. Or simply follow the recipe. You will not be disappointed!
Bon Appétit!
Ingredients
For the double pie crust:
2 cups flour
1 tsp. salt
½ cup oil
¼ cup water
For the filling:
2 12-ounce packages frozen peas, carrots, or green beans (combination is best)
1 cup chopped red onion
½ cup chopped fresh mushrooms (optional)
¼ cup butter
1/3 cup flour
½ tsp. salt
½ tsp. thyme
½ tsp. marjoram
¼ tsp. sage
1/8 tsp. pepper
2 cups chicken broth plus a little set aside in reserve
¾ cup milk
3 cups cubed cooked chicken or turkey
¼ cup chopped parsley or 1 tbsp. dried parsley
Preparation
In a medium mixing bowl, mix all pie crust ingredients (flour, salt, oil, and water) with a fork until just mixed. Divide the dough in half.
- Roll half of dough between two sheets of wax paper to 1/8 thickness with a rolling pin. You can place your pie dish over top to measure if it is large enough to cover the bottom and go up the sides. Peel the top piece of wax paper off then flip the dough into the pie dish. Adjust as necessary, then peel off second layer of wax paper.
- Cook chicken and chop into cubes. Option, boil 3 chicken breasts in water on stovetop. Allow to cool and cut into pieces. Set aside.
- In a large pan, sauté onion and mushrooms in butter until tender.
- Stir in flour, salt, thyme, marjoram, sage, and pepper.
- Add chicken broth and milk all at once. Cook and stir until thick and bubbly.
- Stir in frozen vegetables and chicken or turkey. Heat until bubbly. Add parsley and stir.
- If mixture is too thick, add more chicken broth and stir.
- Pour mixture into prepared pie dish.
- Roll second half of pie dough between two sheets of wax paper. Peel off top layer of wax paper. Place dough on top of pie. Peel off second layer of wax paper.
- Pinch top and bottom pieces of dough together to seal along the pie dish. Discard any excess dough. Cut slits in top crust with a knife or fork prongs.
- Bake in 450-degree oven for 45 minutes or until pie crust is golden.
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Laura Huff is a resident of North Ranch for 23 years, an author of children’s books, an avid baker, and a proud mother and wife.
Laura Huff is a resident of North Ranch for 23 years, an author of children’s books, an avid baker, and a proud mother and wife.