CHICKEN POT PIE
(Pictured with the biscuit on top variation)
Chicken pot pie is a chicken and vegetable mixture in a basic white sauce (bechamel, if you like to use the professional terms) and then baked into a crust, either a traditional pie crust, or a top crust of biscuits or flaky pastry.
Crust: Pie crust, biscuits, phyllo dough, or other flaky pastry dough
1 onion, chopped (or less if you're not a fan of onion)
4 tablespoons butter
2 cups frozen mixed vegetables (I prefer a mixture of mostly peas and carrots)
1/3 cup butter
1/2 teaspoon salt
1/2 teaspoon herbs de provence'
1 chicken broth
1 cup cream
1 1/2 shredded chicken (or cubed if you prefer)
In a saucepan, saute the onion in the butter just until soft
add frozen vegetables
cook until the liquid from the vegetable is evaporated, or drain the vegetables.
Set aside
In a heavy pan, melt 1/3 cup butter and add the flour. Cook for 3 minutes over medium head, stirring constantly. Do not let the flour brown. Then add cup of chicken broth, stiring constantly.
When sauce begins to thicken add cream. Bring to a simmer. And move off the burner.
The sauce should be slightly thickened. If you're using the double crust, allow the sauce to cool. Then add meat and vegetables to the sauce. Add sauce to your prepared pan.
Finally, add the top crust. (Whether the top of the pie crust or phyllo dough, or biscuits)
Bake in a 400 degree oven for 30 minutes. (If you are using the double pie crust, be sure to put on bottom shelf of the oven. and be sure the filling has cooled before you add to the crust. Adding hot filling makes the crust soggy.)
NOTE: The vegetables used are your choice, but if you leave liquid in the vegetables, it will thin the sauce and be runny.
This recipe is written for speed and ease in cooking. Cooking fresh vegetables will make it even tastier. I tend to bake this to use left overs and make a quick tasty meal.
If using frozen pie crusts, Marie Calendar's are my favorite with Pillsbury running a close second. You can use canned biscuits or make your own. I like cutting the canned ones into thirds, or cutting mini biscuits if I make my own.
If you hesitate to use the cream, you can use half and half, or even milk. But the creamy texture and rich taste of cream elevates the flavor of the pie.
GOOD LUCK!!
