Thursday, November 10, 2011

Chicken Pot Pie

There are so many meal options available to you when you have cooked chicken on hand!  Roasting a whole chicken is a great way to insure that.  Yesterday's roasted chicken is today's chicken pot pie --- and I still have enough meat on hand to make sandwiches slathered with homemade  cranberry mayo  on oatmeal bread!  Or maybe chicken quesadillas with cheese, corn and salsa!

Premade pie crust made this meal a snap. 15-20 minutes of prep, pop in the oven and relax until dinner! Served with a tossed green salad and you have a meal. Clark had seconds , which means he approved!

  • 2 crusts for 9 inch pie (I like Phillsbury if you can't make your own)
  • 2 T butter 
  • 1/4 cup all-purpose flour 
  • 1 teaspoon salt 
  • 1/2 t black pepper 
  • 1 small onion, finely chopped 
  • 2 cups chicken broth 
  • 8 oz sliced mushrooms 
  • 2 cups cooked chicken, chopped 
  • 2 carrot, finely chopped 
  • 2 stalks celery, finely chopped 
  • 1 large potatoes peeled and cubed 
  • 1 cup of frozen peas 
  • Preheat oven to 400 degrees F.
  • Place bottom crust in 9 inch  pie plate.
  • In a large saucepan, melt  butter on medium high heat.
  • Add onion, celery, mushrooms. Cook until soft.
  • Blend in flour, salt, pepper. 
  • Gradually stir in chicken broth. Cook, stirring constantly until smooth and thickened.
  • Add potato and peas and simmer  for 5-10 minutes, until potatoes are soft.
  • Add chicken, mix well and pour into bottom pie crust. 
  • Cover with top crust and seal edges.
  • Make several small slits in the top to allow steam to escape. 
  • Bake in the preheated oven for 30 minutes, or until pastry is golden brown, and filling is bubbly.

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