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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
1/3 cup butter
1/3 cup all-purpose flour
1 pint heavy cream
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1/4 cup chicken stock
1 tablespoon minced garlic
1/2 small yellow onion, minced
1 box mixed vegetables
1 Idaho Potato, sliced
Pinch fresh grated nutmeg, optional
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| Procedures: |
Cook the onion in 1 tablespoon of butter
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 stock, garlic, and onion and stir until thickened.
Add mixed veggies, potato, nutmeg, and cut up chicken.
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: |
2019-11-18: Melted the butter in a large sauce pan sauté potato and onion add "Better Than Bouillon" and water add garlic stir in flour cream to make sauce
veggies and simmer hold add above next to casserole dish and top with
pastry. Add the chicken and a pinch of cayenne pepper.
2019-04-03: Made with 2 chicken breasts and 2 chicken thighs.
2018-06-10: Made with chicken from thighs and breasts, LEW thought it not very good. We froze two quarts for future dinners.
2018-03-21: A stand-alone with a puff pastry crust.
2016-12-04: An excellent batch for the two of us.
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02/17/2020 |
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