On a cold spring evening (that seemed more like winter) a comfort food menu of Chicken Pot Pie and a side of simple slaw (sliced cabbage & shredded carrots w/ Mom's Celery Seed Dressing) hit the spot!
We actually doubled the recipe and shared a pie with a friend just home from the hospital.
4 tablespoons butter
3 to 4 tablespoons all-purpose flour
½ to 1 teaspoon salt
½ teaspoon pepper
1 cup chicken broth
1 cup milk
1 teaspoon chicken bouillon granules or concentrate
2 cups cooked cubed chicken
About 1 cup frozen peas
1 to 2 medium potato, cooked and cubed
1 to 2 cups other vegetables such as cooked carrots, roasted peppers, sautéed celery, onions, mushrooms, etc
1 to 1 1/2 cups shredded Cheddar Cheese
1 to 1 1/2 cups shredded Cheddar Cheese
Double unbaked pie crust (to be posted soon)
Italian seasoning and paprika to sprinkle over crust
1. White Sauce: Melt butter in a 3-quart saucepan over low heat. Stir in flour, salt and pepper. Cook, stirring constantly, until mixture is smooth. Stir in broth, milk and bouillon; cook until thickened.
2. Add chicken and vegetables; cool. Stir in shredded cheese.
3. Preheat oven to 425º.
4. Pour chicken mixture into pastry lined pie plate.
5. Top with second pie crust. Trim edges, seal and flute or crimp. Cut a few small slits in top crust to allow steam to escape. Sprinkle with Italian seasoning and paprika.
6. Bake 35 minutes, or until light golden brown. Allow pie to sit for 15 minutes before cutting.
Variations:
· Instead of cooking potatoes and veggies, roast them instead.
· Add 3 tablespoons hulled and salted sunflower seeds and call this “Sunflower Pot Pie.”
· Substitute cooked ground beef or sausage for the meat.
Recipe without photos . . .
Cheesy Chicken Pot Pie 6 to 8 servings
tablespoons butter
3 to 4 tablespoons all-purpose flour
½ to 1 teaspoon salt
½ teaspoon pepper
1 cup chicken broth
1 cup milk
1 teaspoon chicken bouillon granules or concentrate
2 cups cooked cubed chicken
About 1 cup frozen peas
1 to 2 medium potato, cooked and cubed
1 to 2 cups other vegetables such as cooked carrots, roasted peppers, sautéed celery, onions, mushrooms, etc
1 to 1 1/2 cups shredded Cheddar cheese
1 to 1 1/2 cups shredded Cheddar cheese
Italian seasoning and paprika to sprinkle over crust
1. White Sauce: Melt butter in a 3-quart saucepan over low heat. Stir in flour, salt and pepper. Cook, stirring constantly, until mixture is smooth. Stir in broth, milk and bouillon; cook until thickened,
2. Add chicken and vegetables; cool. Stir in shredded cheese.
3. Preheat oven to 425º.
4. Pour chicken mixture into pastry lined pie plate.
5. Top with second pie crust. Trim edges, seal and flute or crimp. Cut a few small slits in top crust to allow steam to escape.
6. Bake 35 minutes, or until light golden brown. Allow pie to sit for 15 minutes before cutting.
Variations:
· Instead of cooking potatoes and veggies, roast them instead.
· Add 3 tablespoons hulled and salted sunflower seeds and call this “Sunflower Pot Pie.”
· Substitute cooked ground beef or sausage for the meat.
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