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Chicken Pot Pie
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| Ingredients: |
1 Pillsbury Pie Crust, defrosted
2 cups leftover cooked chicken
Seasoned salt and pepper
1/2 stick butter
1/3 cup all-purpose flour
1 cup water
2 Tablespoons Better Than Boullion (BTB) Chicken
1 pint heavy cream
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1/2 large onion, chopped
1 1/4 cup chicken stock, divided
1 tablespoon minced garlic
8 oz mixed vegetables
1 Idaho Potato, diced
Pinch fresh grated nutmeg, optional
NOTE: Bechemal Sauce
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| Procedures: |
Cook the onion and mixed veggies in 1 tablespoon of butter and the BTB. Add the diced potato and 1 cup of chicken broth, cook until tender and remove; reserving the liquid.
In the same saucepan, melt butter and then slowly add flour, stirring until consistency of peanut butter, but not brown like a roux. Add the reserved veggie liquid
Add chicken stock, garlic, and onion and stir until thickened.
Add mixed veggies, potato, nutmeg, and cut up chicken.
Slowly add cream and keep stirring.
Remove from the heat and set aside to cool completely.
Freeze, if desired, until serving day.
Defrost and add to either a large casserole dish, or smaller single-serving bowls.
top with the pie crust.
Bake for 15-20 minutes at 400o or until bubbly. Any remaining pie filling may be frozen.
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| Notes: |
2023-10-02: An another excellent batch.
2023-02-08: Lyd baked the pie crust separately at 450 for 10 minutes, cooled, broke up and put on pot pie. I prefer the other way of a softer crust baked on the pot pie. Additional ingredients next time might include: 2 teaspoons Tabasco & Worcestershire, and 2 Tablespoons vinegar and 1 Tablespoon thyme.
2022-12-07: Served with grilled pineapple slices.
2022-01-03: We added a pack of bean blend.
2020-10-28: Lyd declares this the best batch ever made.
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07/13/2024 |
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