Friday, September 2, 2011

My Version Of Chicken Pot Pie

Made some home made pot pie the other day and took pictures so for those who are interested, here goes.

I used to boil my chicken in water and use the water to make the gravy for the pies but I don't do that anymore. I start by frying my chicken on top of the stove (in some butter but you could use coconut oil or extra virgin olive oil) until mostly done.

While frying the chicken I boil potatoes that have been peeled and cut into bite sized pieces.

Once the chicken is mostly done, add flour until all the butter and juice from the chicken has been absorbed and makes a thick paste. Stir the chicken and paste to slightly brown the flour paste.

Once you have browned the flour (maybe 3 or 4 minutes of constant stirring), add milk. I don't know how much. Once you add the milk, you can add more if its too thick or add more flour or
cornstarch if its too runny. This creates a "gravy" of sorts for the filling of your pot pie. You want
it to be on the runny side because it will thicken up as it bakes and you don't want it to be too dry
once its done. Add salt, pepper, and some garlic powder. You can also add onions or onion powder to taste.

At this point, add all your fillings. I cheated when I made mine last and just added a bag of frozen vegetables, cheese and the cooked potatoes. I LIKE to do fresh carrots, celery and whatever else you like but I was in a time crunch. Stir it all together and spoon into a pie crust. I usually home make my pie crust but I bought the roll out crusts from the store this time, again, to save myself some time. Very busy day.

Place your 2nd pie crust on top and trim the excess dough from around the sides of your pie tin.

At this point you can pinch your edges to create that fancy fluting but I've never been able to master that so I use the edge of a fork to seal my edges.

I then cut 4 slits in my top and use the excess pastry and a cookie cutter to make a cute embellishment on the top of my pie. Bake at 350 degrees until golden brown. Usually takes about an hour "ish".

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