Chicken Pot Pie
This was a nice basic recipe, served with a tossed salad.
1 pound skinless, boneless chicken breast halves, cooked and cubed
1 cup carrots, diced
1 cup frozen green peas
1/2 cup celery, sliced
Chicken Broth (you will need enough to cover the vegetables while cooking, I probably used 2-3 cans in addition to the broth used in the mixture)
2/3 cup butter
2/3 cup onion, chopped
2/3 cup self-rising flour
1 teaspoon salt
1/2 teaspoon cracked black pepper
1/4 tsp garlic powder
1/2-3/4 tsp poultry seasoning
Additional 3 1/2 cups chicken broth
1 1/3 cups milk
2 (9 inch) unbaked pie crusts (I prefer Pillsbury Pet Ritz)
1 egg white
Optional: Corn or small, partially cooked cubed potatoes may also be added
Preheat oven according to pie package directions. Keep one pie crust in freezer. Prick holes in remaining crust, brush with egg white and cook 5-7 minutes in preheated oven or until color is light golden brown. Reserve egg white for later use. Allow bottom crust to cool completely.
In a saucepan, combine chicken, carrots, peas and celery. Add chicken broth to cover and boil for 15 minutes. Remove from heat, drain and set aside. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper and seasonings. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Use small amount of cornstarch if needed to reach desired consistency. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. Brush top crust with remaining egg white.
Bake assembled pie according to package directions. Pastry should be golden and filling will be bubbly. Cool for 10-15 minutes before serving.
Edit: Being the mushy person that I am, I used a fluted heart shaped cookie cutter to make a pattern in the top crust prior to baking. Because I was tinkering around in the house, I left the frozen crust out too long and it was soft and began tearing when I went to assemble the pie. I was able to patch most of the crust but it still looked a bit mangled. D arrived at the table and said nothing about my romantic ingenuity (although to his credit, he did comment on how yummy the dinner was). Disappointed, I finally pointed it out to him. His response was, "Oh, I wasn't sure that was intended. I thought it might be...you know, like one of those images of the Virgin Mary that magically appears to people in the most benign things**." LOL
** Not to be outdone by the pet bearing the same image. The turtle's name? Why Mary, of course. This tiny turtle is part of a pair...the other is male...and you guessed it, his name is Joseph.
1 pound skinless, boneless chicken breast halves, cooked and cubed
1 cup carrots, diced
1 cup frozen green peas
1/2 cup celery, sliced
Chicken Broth (you will need enough to cover the vegetables while cooking, I probably used 2-3 cans in addition to the broth used in the mixture)
2/3 cup butter
2/3 cup onion, chopped
2/3 cup self-rising flour
1 teaspoon salt
1/2 teaspoon cracked black pepper
1/4 tsp garlic powder
1/2-3/4 tsp poultry seasoning
Additional 3 1/2 cups chicken broth
1 1/3 cups milk
2 (9 inch) unbaked pie crusts (I prefer Pillsbury Pet Ritz)
1 egg white
Optional: Corn or small, partially cooked cubed potatoes may also be added
Preheat oven according to pie package directions. Keep one pie crust in freezer. Prick holes in remaining crust, brush with egg white and cook 5-7 minutes in preheated oven or until color is light golden brown. Reserve egg white for later use. Allow bottom crust to cool completely.
In a saucepan, combine chicken, carrots, peas and celery. Add chicken broth to cover and boil for 15 minutes. Remove from heat, drain and set aside. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper and seasonings. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Use small amount of cornstarch if needed to reach desired consistency. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. Brush top crust with remaining egg white.
Bake assembled pie according to package directions. Pastry should be golden and filling will be bubbly. Cool for 10-15 minutes before serving.
Edit: Being the mushy person that I am, I used a fluted heart shaped cookie cutter to make a pattern in the top crust prior to baking. Because I was tinkering around in the house, I left the frozen crust out too long and it was soft and began tearing when I went to assemble the pie. I was able to patch most of the crust but it still looked a bit mangled. D arrived at the table and said nothing about my romantic ingenuity (although to his credit, he did comment on how yummy the dinner was). Disappointed, I finally pointed it out to him. His response was, "Oh, I wasn't sure that was intended. I thought it might be...you know, like one of those images of the Virgin Mary that magically appears to people in the most benign things**." LOL
** Not to be outdone by the pet bearing the same image. The turtle's name? Why Mary, of course. This tiny turtle is part of a pair...the other is male...and you guessed it, his name is Joseph.
