Chris and I had a discussion a week or two ago that he does not recall the one time I made chicken pot pie. Yesterday I decided to make one. It was really good and Chris said that it was a good one to do again. I agree!
I used a recipe online but took a little liberty with it and made several changes such as adding extra vegetables and making my own pie crust (well, my mother-in-law's recipe).
I started out by cutting 3 chicken breasts into cubes and sautéing them in a little oil. As I did that I sliced 6 medium carrots, two large stalks of celery, and 1/4 of a medium onion. I boiled the carrots and celery with frozen corn and peas in water with 2 bullion cubes just until the carrots were getting soft. (Next time I will likely sauté the vegetables as well.)
In the mean time I began to sauté the onions in 1/3 cup butter. Once the onions were soft I added 1/3 cup flour. Once the flour was cooked I mixed in 2 cups of chicken broth and 3/4 cup milk. (More or less stock can be added depending on the amount of vegetables added.
I did not put a pie crust on the bottom to eliminate a few calories. I layered the chicken the vegetables and finally the "gravy" sauce. Then I put the crust on top, trimmed it, cut a few slots, and baked it at 425 degrees for 20-30 minutes. The inside is smokin' hot so it is wise to allow the pie to rest for about 10 minutes. Delicious!
Pie crust: 3 1/2 cups flour
2 tsp salt
1 tsp sugar
1 1/2 cups shortening
Cut these ingredients together until the mixture resembles rice. Make a hole in the center and pour in:
6 Tbsp ice water
1 egg (beaten)
1 Tbsp vinegar
Gently press this mixture together until combined. Roll out on clean and floured counter top or cutting board.
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