Sunday, September 13, 2009

Chicken Pot Pie

Earlier this week I roasted a chicken just for this recipe. I ended up boiling the bones down with celery bits and carrot peels to give it the broth a good flavor. I had 4 jars of yummy concentrated chicken broth in my freezer. I used one of them for this recipe. I actually doubled this recipe so I could have one pot pie in the freezer for another dinner.

Chicken Pot Pie
1/2 c butter
1/3 c plain flour
1 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1-1/2 c broth
2/3 c milk
2 c cooked chicken
10 oz. frozen mixed vegetables - I used fresh corn off the cob, peas and carrots.

Put your chicken in just enough water to cover it. Let it cook for about 4 hours on low to get all the flavor out. You can cook it faster, but this makes the broth richer. I add some pepper, salt and a celery stick and onion to it. Strain out and keep 1-1/2 c broth.

Melt butter, stir in flour, garlic, salt and pepper. Then stir in broth, milk and bouillon. Bring to a boil and then reduce heat and simmer about 2 minutes. Add chicken and vegetables. Roll dough out for a 9 inch pie crust. Pour in filling and cover with more pie crust dough. Seal edges and cut 2 slits in top to vent steam. Bake at 425 for 35 minutes.


SonyaAnn said...

This looks yummy! I'm cutting and pasting this one! And if I get lucky maybe Den will make it!

Taryn said...

Nice! I would love to have this right now. Comfort food is calling my name.

Post a Comment