I love making pie crust, but having waste is so frustrating.
Sometimes I’m so tired… aka late night Thanksgiving prep… I look away and throw
it in the garbage (gasp!). Other times I have rolled sandwich cookies with jam
centers; amazing way to use it up. I’ve also made mini-pies with it, which are
always a big hit. But after all these years, and all these thoughts of making
chicken pot pie, I have never thought to use it for that. What was I
thinking!?!
A couple weeks ago I had family visiting and I made some
fruit pies for our dessert. Each pie required a bottom and top, which left a
considerable amount of dough. Enough, in fact, for me to roll one more crust and
still have a little extra. I planned to make a pumpkin pie, hubby’s fave, but
didn’t have all the ingredients. I almost threw it all away, but I
plastic-wrapped it all and put in the fridge to see if I could get to the
store.
The store didn’t happen and I was thinking and thinking
about what I could do with it. Then it came
to me. Almost like a vision. Chicken Pot Pie sounds good on this colder September
day. Why haven’t I tried one before? Wait... I have the crust…and all of the
ingredients… do I have a trusted recipe? I searched and found an amazingly
simple, fresh, straight forward recipe in Grandma’s handy-dandy cookbook she
gave me. After a couple small tweeks to work with what I had on hand I had an
amazing, awesome, scrumptious, delicious Chicken Pot Pie!
My kids were skeptical, and then proceeded to eat every last
crumb off their plates. My husband was all smiles and so happy I finally tried
making one after all these years. This will definitely be happening again! I
love that it’s made with stuff on-hand and that I can flex what I need to make
it work. I actually used chopped chicken
I had leftover from another meal, but it wasn’t enough so I added a can of
chicken. Whatever veggies you want to
substitute, it all works for your taste buds.
1/3 c butter
1/3 c all-purpose flour
1/3 c chopped onion
½ tsp salt
¼ tsp pepper
1 14.5 oz can chicken broth (about 1 ¾ c)
2/3 c milk (I used 1%)
2 c cooked chicken or turkey chopped
1 pkg (12 oz) frozen peas and carrots
2-pie crust recipe (for bottom and top)
Preheat oven to 425F. In medium sauce pan, melt butter over low heat. Add flour, onion, salt and pepper and blend until smooth. Add broth and milk and heat to a boil while stirring. Boil and stir for 1 minute. Remove from heat and add the chicken and frozen veggies. Set aside to cool.
Prepare crust in pie pan (can be homemade or store bought).
Roll the second crust out so it’s ready to be placed on top. Pour the chicken
mix into the pie pan. Cover the chicken mix with the second crust and pinch
edges to seal. Cut a couple of vents on the top. Place in the oven uncovered
and bake for 30-35 minutes, or until crust is golden brown. Remove from the
oven and allow it to cool for at least 10 minutes. Makes 6-8 servings.
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