So the Holidays are coming to a close, but it’s still winter, and Ms. Foodie is still needing some comfort and joy!
Chicken pot pies were always my favorite meal as a child, and they are easy to make with ingredients in the store, or quickly bought. What better way to not only get rid of some of my leftovers, but create a meal that is filling and satisfying.
I had a couple of roast chicken carcasses leftover from my festivities, so I opted to use those. Otherwise, you can buy cubed chicken breast, or whatever chicken meat you prefer. Saves you time too, but you know me–love the process! I also like the double-crust method, so purchase two shells if that is also your bent.
I threw both chickens in a pot, chopped up about 1/2 cup of yellow onion, and stew it on low until the meat falls off the bones. I sifted the bones and transferred the chicken and a cup of the stock to a skillet.
In another skillet, I sautéed about a 1/2 cup of mushrooms and 1/2 cup of celery in 2 tablespoons butter. I transferred this to the chicken and stock skillet, along with chunky organic carrots, and organic green peas. I added about a 1/4 cup of whipping cream and 1/2 cup of whole milk, then seasoned the mix with Thyme, Pepper, Sea Salt and Rosemary to taste. Finally, I added about 1/3 cup of flour to thicken the mixture, covered the skillet and let it simmer for 25 minutes.
While the mixture was doing its ruminating, I prepped a 9 x 13 pan with nonstick spray, then spread the crust, covering the bottom and sides of the pan. After poking a few holes, I placed it in a 350 degree oven for 10 minutes in order to crisp the crust and keep it from turning gummy during cooking.
I transferred the cooked mixture into to the pre-cooked crust, filling it to the top, then took the second pie crust and covered the mixture to complete the pie!
30-35 minutes in that same 350 degree oven is all that’s needed. Before you know it, a perfect (and yummy) Chicken Pot Pie is born!