Sunday, November 13, 2011
chicken pot pie party!
Remember the frozen pot pies from the 70’s? They were a big treat at our house. I loved the individual servings in the mini pie tins & I loved that I could bake them myself. After they baked, I always tried to turn mine upside down on a plate without any of the gravy spilling out. Then I would carefully eat the very outside edge of the crust, that was usually a little burnt, still trying to keep the pie intact. Then I would stick my fork right in the middle. I can just see all of the steam coming out as I break it open to find the gravy as hot as lava & turkey, carrots, peas & potatoes. My favorite part was the gravy & the potatoes. There was something special about those little pies.
This recipe is reminiscent of those 50 cent pies but so much better. It has all of the same basic ingredients that qualify it for comfort food and it’s definitely on my list of favorites. What’s your favorite comfort food?
We'll be having this again soon with leftover turkey from Thanksgiving!
Chicken Pot Pie
1/2 cup butter
1 cup chopped celery
1 cup chopped onion
1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
2 cups turkey or chicken broth
1 cup milk
3 cups cooked seasoned turkey or chicken, cut into bite sized pieces
1 1/2 cups carrots, cut into bite sized pieces
2 medium potatoes, peeled & cut into bite sized pieces
1 cup frozen peas
1 tablespoon dried parsley flakes, if desired
1/2 teaspoon dried thyme, if desired
Double recipe of pastry crust FOUND HERE or use 2 unbaked refrigerated pie crusts.
1. In a small saucepan, cook the cut up carrots in about a cup of boiling water. After simmering for a few minutes add the cut up potatoes & simmer for 5-7 minutes. I cook them together but the carrots take a couple of minutes longer to cook than the potatoes. You just want the carrots & potatoes to be PARTIALLY pre-cooked, since they will finish cooking while baked in the pot pie. Drain carrots & potatoes & throw in the frozen peas. The heat from the cooked carrots & potatoes will be enough to thaw the peas. Set aside.
2. In large saucepan, heat butter over low heat until melted. Add onion & celery & saute for 2 minutes. Add flour, salt & pepper. Cook, whisking constantly, until mixture is bubbly. Stir in broth and milk. Heat to just a simmer. Boil and stir 1 minute. Stir in chicken, vegetables, parsley & thyme.
3. Prepare pastry. Roll 2/3 of the pastry to fit the shape & size of the pan you are using. You can use 9x9 square or a 10" round pie pan. Today I used an 8x11 rectangle & had the perfect amount of crust.
4. Pour chicken mixture into pastry lined pan.
5. Roll remaining pastry into the size & shape of your pan and place over filling. Turn edges under & flute as desired. Cut slits into the top of the crust to vent.
6. Bake in 425 degree oven until golden brown, about 35 minutes.
P.S. Feel free to use a box of frozen peas & carrots or frozen mixed vegetables.