Saturday, November 6, 2010
Chicken Pot Pie
Chicken pot pie...ahhh. This truly is comfort food at its best!
Today was a crisp fall day and I needed a hearty warm meal to nourish my body and soul and this definitely did the trick!
I started to make Paula Deen's recipe, but opted out and created my own.
The sauce is her recipe though. I loved the HEAVY cream factor...yep! It made all the difference!
Come on- give it a try!
YOU WILL NEED:
* 2 pie crusts (your own recipe or Pillsbury)
Lay bottom in a pie plate-crimp edges, set aside.
With top layer, cut out designs with cookie cutters (I used a diamond shape but your favorite shape will do)
Preheat oven to 350 degrees F.
* 4 chicken breast halves, or 2 cups leftover cooked chicken
Add * Seasoned salt and pepper
* 2 tablespoons butter
* tsp. minced garlic
Cook chicken in skillet till brown and cooked through. Cut into bite-size pieces.
2 bags frozen veges of your choice (I used frozen carrots, celery and potatoes with a bit of onion).
Parboil till tender crisp. Drain. Set aside.
* 1/3 cup butter
* 2/3 cup all-purpose flour
* 1 quart heavy cream
* 1/4 cup chicken base
* 1 tablespoon minced garlic
In a large saucepan, melt butter and then slowly add flour, stirring until consistency of peanut butter, but not brown like a roux. Slowly add cream and keep stirring. Add chicken base, garlic, and stir until thickened. Add vege mixture and cut up chicken. Remove from heat. Add mixture to the pie crust, and then top with a design of your choice for top pie crust. Bake for 30 minutes or until bubbly. *WATCH crust after about 15 min. If it looks brown enough, cover with foil for the rest of the baking time.
Serve warm with a nice salad. Very filling.
*BEFORE YOU LEAVE: CLICK HERE to enter my cookbook giveaway!