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Red Deer Foodie

…getting busy in the kitchen!

I’m finally catching up on a bunch of recipe posts and today I’m sharing this one I made up after Thanksgiving: Chicken Pot Pie!  You could totally make this recipe using a rotisserie chicken, or use left-over turkey after a holiday feast too. I didn’t make a turkey this year for T-giving, because I find it to be such an undertaking considering that no one in my family enjoys dark meat!  So this year, I made a gigantic spatch-cock chicken and a delicious ham in the slowcooker (will post that soon because it’s a gooder).

Chicken Pot Pie

Ingredients:

2 cups chopped cooked chicken (bones and skin removed)

1 – 1 1/2 cups chopped cooked carrots (leftover from a family feast perhaps?)

1 cup frozen peas

3/4 cup chopped celery

3/4 cup chopped white onion

1 3/4 cup chicken broth

1/3 cup milk

2 tbsp butter

2 tbsp flour

1/8 tsp Keen’s Mustard Powder

salt & pepper to taste

1 egg, beaten

2 Tenderflake deep-dish frozen pie crusts, slightly thawed *

Method:

Preheat oven to 425 degrees.  In a large saucepan, melt butter over medium heat.  Saute celery and onions until soft and translucent.

Sprinkle with the flour and still until coated – careful not to burn.

Add the broth and milk and keep stirring.  The sauce will thicken up and start bubbling.  Add the chicken, peas and carrots and keep stirring.  Add the seasoning – take a taste and add more salt/pepper to your taste!

Pour the filling into one of the pie crusts – you might not be able to fit into the one pie crust so set aside for now.  Top with the other pie crust and crimp around the edges.  Using a knife draw some vents into the top of the crust.  Brush with beaten egg whites.

Chuck this pie into the oven and bake until golden brown – about 30 minutes.  Remove from oven and let rest for about 10 minutes before diving in!

*SO WHAT TO DO WITH THE REST OF THE FILLING? I poured it into a tiny tin-foil container, then topped with a piece of Tenderflake puff pastry.  DO NOT put any egg wash on it at this point, but cut the vent slits, cover with a lid and then put into your freezer for another day!

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