Wednesday, October 3, 2012
Chicken pot pie (no, you can't smoke it)
Chicken pot pie
2 supermarket pie crusts
1 3/4 cups chicken broth
1 medium potato, cut into 1/2 inch cubes or smaller
1 medium carrot, same size as the potato
1 stalk celery, chopped
1/2 medium onion, chopped
1 cup frozen peas
salt and pepper to taste
celery seed to taste
1/3 cup butter
1/3 cup AP flour
2/3 cups milk
Place one pie crust in the bottom of a deep 9-inch pie pan. Preheat the oven to 425 degrees.
Place the chicken stock in a large saute pan along with the potato, carrot, celery, onion, salt, pepper and celery seed. Bring to a simmer and cook maybe 10 minutes until the carrots are tender. Remove to a bowl and add in the peas. Pour the broth into a measuring cup and add more to it to come up to 1 3/4 cups.
Melt the butter over medium heat. Whisk in the flour and continue whisking while it cooks for 2 minutes. Whisk in the broth and milk. Bring to a simmer and keep stirring until it thickens.
Place the vegetables in the pie pan. Pour the gravy over the top. Stir it a bit carefully to get the gravy to merge down into the veggies.
Cover with the other pie crust and pinch the edges together. Cut a few slits in the crust to allow steam to escape.
Bake for 30-35 minutes until the crust is brown and all else is bubbling.
Let it sit for 10 minutes to avoid pizza mouth. Serve with a nice salad.
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