Tuesday, March 17, 2009

Pot Pie

Chicken Pot Pie

Chicken Pot Pie
2 cups cooked shredded chicken (about 200 grams)
2 carrots, chopped and steamed
2 onions, thinly sliced
2 stalks celery, chopped
1 cup frozen peas
1/2 cup frozen (canned works too) corn
2 garlic cloves, minced
2 cups chicken broth
1 tsp thyme
1 bay leaf
Pie crust- enough for top and bottom (I use puff pastry)
Dab of butter
flour to thicken

Melt the butter in a deep skillet.
Saute the onions and celery until they're soft, but not mushy.
Add garlic and cook for a couple more minutes.
Add the chicken stock and slowly stir in the flour.
Let that cook until it thickens up and starts boiling.
Add the thyme and bay leaf and let simmer for about 15 minutes.
While you're letting the filling simmer, prepare your "crust." I used two little ramekins and because I am insane I did a lattice-- completely unnecessary but it looks cute.
After you're done simmering the mixture, add the peas, carrots and corn.
Remove the bay leaf so you don't bite into a present while you're eating your pie. You may or may not want to add a little bit of salt depending on how salty your broth was.
Mix well and pour into your crust.
Add the top crust. If you used just a sheet of puff pastry, cut a slit to let steam escape.
Cook at 200 C (eh... 400 F I think) for about 25 minutes, or until the top of your crust is nice and golden brown.

I like to use the little rammekins for pot pies because it makes them just the right size. If it was more than just Martijn and I, I would just use a regular pie plate. I'm not mad enough to make tiny latticed pies for 6 people at once! This recipe makes enough to fill a pie plate, so I usually have some filling leftover and make little turnovers to have for lunch the next day.

You can also use this recipe for beef pot pies. I have had success with ground beef rolled into little meatballs instead of shredded chicken and changing the chicken broth to beef broth. I'm not a huge fan of mushrooms in the chicken pot pie, but I think they're perfect in a beef pot pie.

Check out Tasty Tuesday @ Forever Wherever and Tempt my Tummy Tuesday @ Blessed with Grace for more yummy recipes!


Kristen said...

What a great idea for serving pot pie. Your picture is delicious looking all by itself. When will they invent taste-o-vision?

Lisa@BlessedwithGrace said...

Looks very yummy. I love that you used puff pastry. Thanks for sharing the recipe and linking up to Tempt My Tummy Tuesday.

Donna said...

Looks great!

Sandra said...

That looks delicious!! Mine won't look that pretty. There are 7 of us, so I'll just use the pie crust recipe. But I am going to try this recipe out.

Anonymous said...

That is a gorgeous picture!! My mouth watered when I saw it!

Kim @ Forever Wherever said...

I love pot pie and this one looks so pretty! You make it sound so easy! Thanks for sharing this great recipe. I wish I had some right now!

amariaf2000 said...

Great recipe, and I'm loving the idea of using puff pastry instead of biscuits!
~angela @ peonypatch

Wizardress said...

Yum this sounds good AND it looks good! Thanks for sharing the recipe.


Kirstin said...

Looks yummy!!! we love potpies. I often make mine with just a drop biscuit crust. Yummy too!

Sharinskishe said...

This looks delicious !!!!!!!!!!!!
I am so going to do this. Maybe right now!!!

Funny/coincidence part:
Hubby just called and said 'do you want tacos or burgers for dinner?" I told him no, I had something else planned. So I am off to do that.

Thanks Mub, You are a darling!


Mary Beth said...

I love pot pie..it is one of my favorite meals. Your is so pretty...almost too pretty to eat...but I would eat it!

melinda said...

great picture..mind if i invite myself over to eat? hee hee!
thank you for sharing

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