Thursday, February 28, 2013

Chicken Pot Pie Tutorial

My husband never requests a particular dinner. Even when I want to cook him something really special and all he has to do is name it...his answer is always "Whatever you want, it's all good!" Sigh. So, when he specifically requested Chicken Pot Pie for dinner, he got it. Homemade crust and all! And sorry I didn't take picture as I went, I totally forgot!

Chicken Pot Pie 

Ingredients

One recipe for Homemade Pie Crust
3 cups cubed chicken breast
1/2 cup chopped onion
1 container of sliced mushrooms
1/4 cup butter
1/3 cup of flour
2 1/2 cups chicken stock
1 10oz bag frozen mixed vegetables

Cook the mushrooms, chicken, and onion in the butter, until chicken is cooked through. Then add all the other ingredients and cook until bubbly and thickened, stirring frequently. Season with cajun seasoning (like I did) or salt/pepper. Once it's nice and thick, pour the filling into a 9X13 baking dish.


Roll out the pie crust into a large rectangle, and cover the filling with the pie crust, cut slits to allow the steam to escape. You can decorate the edges with a pretty border with the left over dough.


Bake the pot pie at 400 degrees for 30-45 minutes, until the crust is golden brown.
 





3 comments:

Annie said...

This might actually work for me. Pot pies are a family favorite here but I have yet to make one that satisfies. I end up buying Marie Callendar's now.

Maggi said...

This is very similar to what I make, except I omit the frozen mixed veg and the mushrooms (my husband and kids are very picky) and add in just carrots, celery, and potatoes that I parboil for a few minutes to soften slightly before adding to the crust. I also add in a little milk or cream to make it extra rich. I do a bottom crust and a top in a pie plate -- more work, but we're big crust fans. What I love is that if you do it the way you suggest, in a baking dish/casserole, instead of a pie crust you can put biscuits (whether store bought or homemade) on top. It's a very versatile recipe!!

Clifford Sanderson said...
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