Wednesday, July 9, 2008

Pot Pie

A great recipe! I have changed a few things but full credit for the basics goes to: Loving Life

• pie crust for 9" or 10" pie pan
• 2 c. chopped, cooked chicken  (you can also use turkey or ham but we MUCH prefer chicken)
**Using  a rotisserie chicken is an easy shortcut.**

• vegetables of your choice (good choices include:
corn, peas, carrots, celery)

• ~ 2 potatoes, peeled (optional), cubed and pre cooked to al dente
• chopped onion and garlic
• 3/4 cups of broth or gravy.
• ~ 3 Tbs. flour shaken in water with some of the broth or gravy

• 3 TBS melted butter  (you can substitute olive oil)
• 1/4 tsp. pepper
• 1 tsp. salt
• 1/4 tsp. thyme (optional)
• some basil
• 3/4 cup of whipping cream, milk or half an half (I have skipped this on the occasions that I have no milk in the house)

Cook veggies in a saucepan until slightly tender.
In another saucepan, melt butter.
Add flour mixture and stir ~1 minute.
Add seasonings, broth and whipping cream.
Cook till thickened.
Add chicken or turkey, and veggies.
Pour into slightly pre-cooked pie crust.
Top with remaining crust (NOT pre-browned)  and cut vent holes in top.
Cook on 350 till crust is browned, approximately 20-30 minutes.
Let set 10 minutes before serving.

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