Chicken Pot Pie

Chicken Pot Pie

Chicken Pot Pie

I don’t know if with spring coming up it counts as pot pie season, but then again, is there ever really a bad time of year for chicken pot pie? I personally don’t think so. I like to make this recipe after I’ve made a roast chicken and have leftovers. Conversely you could just take an 8 ounce chicken breast, boil it for 20 minutes in salted water and then shred it with two forks. You’ll get to the same spot. While you’re boiling you could add the carrots as they need to pre-cook or they will be hard as a rock. This is a great freeze, defrost and cook recipe if you’re looking for one. You could make two just as easily, freeze one and dinner for some night in the future is done. One other short cut option that I occasionally do is to use crescent rolls as the topping instead of pie crust (although I do prefer pie crust. It’s so, so good). Just cook the pie half way and then add the crescent rolls for the last 20-25 minutes of cooking time. One other mod is to add a layer of mashed potatoes if you have those on hand. I love that because it makes the filling that much creamier. Really, just take all your leftovers and dump them in. Kidding. Enjoy!

Ingredients

  • 2 cups cooked chicken
  •  1 cup cooked carrots, diced (I used the extra carrots from the roast chicken)
  •  1 c peas
  •  1/2 recipe pie crust without sugar
  •  1/4 c chicken fat (or butter)
  •  1/2 c onion diced
  •  pinch rosemary
  •  pinch thyme
  •  pinch black pepper
  • 1/2 tsp salt
  •  pinch sage
  •  pinch parsley
  •  1.5 c whole milk
  •  1 c skim milk
  •  1/2 c celery
  •  1/4 c flour

Directions

  1. Preheat oven to 400
  2. Cook onion and celery in chicken fat until softened. Add flour and cook 1 minute. Slowly add milk (either one), stirring constantly. Add both milks and cook until mixture thickens. Add in rosemary, parsley, sage, thyme, black pepper. Taste for salt.
  3. In an 8×8 pan scatter the cooked chicken, peas and carrots. Pour the sauce over everything. Roll out the pie crust and place on top.
  4. Bake 45 mins.

Chicken Pot Pie

Chicken Pot Pie

 

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