Lisa's Special Chicken Pot Pie
This is one of my favorite meals to make!
Homemade Chicken Pot Pie is 10 times better than those from the store freezers. This recipe uses a little rice to help make the pie more substantial.
Prep: 40 min; Bake 35 min
Makes 6 servings, about 1 cup each
*1 package (10 oz) mixed veggies or what's on hand
*1/3 cup butter
*1/3 chopped onion
*1/2 teaspoon salt
*1/4 teaspoon pepper
*2 cups chicken broth or broth from 2 Bouillon cubes
*2/3 cup milk
*2 1/2 to 3 cups of cut-up cooked chicken or turkey
*1/4 cup rice
*(optional) 1 small can of mushrooms
*Pastry for 9-inch Two-Crust Pie (Homemade or from the box!)
1. Rinse frozen veggies in cold water to separate; drain
2. Melt butter in 2-quart saucepan over medium heat. Stir in flour, onion, salt and pepper. Cook; stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken, rice, (mushrooms), veggies, and remove from heat.
3. Heat oven to 425 degrees.
4. Prepare Pastry.
A. I use the Pillsbury Crusts in a box that now simply unroll. I take them out of the fridge before this whole process is started to allow them to warm to room temp and make easier to roll out with a rolling pin. I just do a few rolls to make the crust bigger so that I can have more dough to work with when fluting the edges.
B. Use a homemade pastry of your own.
5. Ease into un-greased round pie pan or square pan. Pour chicken mixture into pastry-lined pan.
6. Roll remaining pastry into pan. Cut 2-3 slits into pie or make your own cut out designs.
7. Turn edges of pastry under and flute.
8. Bake about 35 minutes or until golden brown.
9. Let set 10 minutes to cool and serve.
*For Lighter Chicken Pot Pie
410 Calories
Use margarine, decrease to 3 tablespoons and use skim milk.
Pour chicken mixture in a greased pan (not pastry lined).
Substitute Pastry for one 9-inch pastry only on top.
Homemade Chicken Pot Pie is 10 times better than those from the store freezers. This recipe uses a little rice to help make the pie more substantial.
Prep: 40 min; Bake 35 min
Makes 6 servings, about 1 cup each
*1 package (10 oz) mixed veggies or what's on hand
*1/3 cup butter
*1/3 chopped onion
*1/2 teaspoon salt
*1/4 teaspoon pepper
*2 cups chicken broth or broth from 2 Bouillon cubes
*2/3 cup milk
*2 1/2 to 3 cups of cut-up cooked chicken or turkey
*1/4 cup rice
*(optional) 1 small can of mushrooms
*Pastry for 9-inch Two-Crust Pie (Homemade or from the box!)
1. Rinse frozen veggies in cold water to separate; drain
2. Melt butter in 2-quart saucepan over medium heat. Stir in flour, onion, salt and pepper. Cook; stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken, rice, (mushrooms), veggies, and remove from heat.
3. Heat oven to 425 degrees.
4. Prepare Pastry.
A. I use the Pillsbury Crusts in a box that now simply unroll. I take them out of the fridge before this whole process is started to allow them to warm to room temp and make easier to roll out with a rolling pin. I just do a few rolls to make the crust bigger so that I can have more dough to work with when fluting the edges.
B. Use a homemade pastry of your own.
5. Ease into un-greased round pie pan or square pan. Pour chicken mixture into pastry-lined pan.
6. Roll remaining pastry into pan. Cut 2-3 slits into pie or make your own cut out designs.
7. Turn edges of pastry under and flute.
8. Bake about 35 minutes or until golden brown.
9. Let set 10 minutes to cool and serve.
*For Lighter Chicken Pot Pie
410 Calories
Use margarine, decrease to 3 tablespoons and use skim milk.
Pour chicken mixture in a greased pan (not pastry lined).
Substitute Pastry for one 9-inch pastry only on top.
************************************
Here are the two pies I made:
One for the freezer and one for dinner.
Having an extra meal ready to go is such
a help on those busy days, or when someone
has a special need for a dinner to be provided.
One for the freezer and one for dinner.
Having an extra meal ready to go is such
a help on those busy days, or when someone
has a special need for a dinner to be provided.
One of my favorite "Kitchen Helps" is this Pie Shield.
Simply put it on the pie crust up until the last 10 minutes of
cooking to prevent excess browning of the edges.
Works great!
Simply put it on the pie crust up until the last 10 minutes of
cooking to prevent excess browning of the edges.
Works great!
Mmmmm... Ready to eat! Anyone have a fork?
No comments:
Post a Comment