Tuesday, August 11, 2009

Chicken Pot Pie, my version

One of my family's favorite recipes is chicken pot pie. I made this again this week, and it is a real hit. The difference with this recipe is that you roast the veggies before you put them in the pie. (all of the ingredients are in bold)

1) Roast until tender about 25-40 minutes at 400*
1-2 large sweet potatoes, large dice
5-8 red potatoes, med dice
1 large onion, large dice
4-6 large carrots, sliced

2) Cook 5 chicken breasts in water, reserving the liquid for the broth. Cut them into pieces and reserve them.

3) Make a gravy mixture. First, make a roux from: 1 stick of butter and 1/2 cup of flour. I explain below how to make a roux.

Add the spices: 1/2 t. dried thyme, 1/2 t. dried basil, 1/2 t. sage, 1 T. parsley, 1 T of better than bouillon (or regular chicken bouillon), 4 oz. cream cheese.

Thin the roux with the remaining chicken broth, and either 1 cup of water or milk

Add one package of frozen peas to the mix. Don't forget to add the cooked, diced chicken into this mix. Taste and see if you need any salt.

Line the bottom of the pan with a pastry crust (store bought) or make your own.

When the veggies are ready, spoon them on the crust, layering with the gravy mixture. Seal the top with a top crust. Bake for 30 minutes more at 400* or until crust is golden.

Notes: To make a roux: all you need to do is melt the fat and stir in equal amounts of flour. The mixture will be a thickened mixture that will lend itself to being thinned for gravy or creamed soups.

Even though there is a lot of FAT in this recipe, it is a great recipe for high energy kids, who never seemed to get filled up on anything!! As for the adults, well.. we make sure we have a big workout on that day!


Jenny P. said...

This looks so yummy. How many people does that serve, typically?

Jena Webber said...

The recipe says: serves 8! You could make smaller versions of the pie part of it by lining 2 regular pie plates. Make one to eat, and one to freeze! To freeze it, make the pie all the way up to the baking point. Don't actually bake it, just freeze it. When you take it out of the freezer, thaw it and and bake it like you normally would OR put it in frozen and bake a long time (cover the crust with foil).not sure how long!

Barbara's Beat said...

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Ruby said...

That looks just scrumptous!!!!
Will try hard to try that as I know it would go well here. Sadly, I am not much of a pastry cook, but bought is good! A neighbour brought us a meal once when I was unwell and it looked a lot like that and full of vegies. Yum!

Mrs. Parunak said...

This looks yummy. Pot pie is one of my favorites in restaurants, but I've never managed to make one at home that I liked. Maybe I'll work up the courage to use this recipe for another attempt.

Anonymous said...

To freeze it, make the pie all the way up to the baking point. Don't actually bake it, just freeze it.

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