Wednesday, November 10, 2010

Chicken Pot Pie

Pot pie is one of those meals that just makes you feel good. It is the epitome of comfort food for me. I've made many chicken pot pies over the years. This one is really quick! It takes help from some store bought ingredients but tastes like you slaved over the stove to make it.

Chicken Pot Pie

  • 1 cooked rotisserie chicken (about 3 cups cubed chicken)
  • 1 refrigerated pie crust (with top and bottom crust)
  • 1 16oz bag frozen mixed vegetables
  • 4 tablespoons butter
  • 1/3 cup flour
  • 1/2 cup diced onion
  • 1/4 teaspoon chicken bouillon
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 cups chicken broth
  • 1/2 cup milk
Preheat oven to 450 degrees

Take all of the chicken off the bone. I always start by cutting directly down the center of the chicken and follow the bone along the chicken breast on both sides. You will get nice big pieces which are easiest to chop. For the remainder of the chicken just pull any meat that you can off the bone. Once you have all the meat from the chicken, cut it into bite size pieces and set aside.

In a large skillet melt the butter over medium-high heat. Add the onions and cook for 3 minutes.

Now add the flour, salt and pepper and whisk to incorporate. Continue to stir for a minute or so until the flour mixture gets hot and bubbly.

Remove from heat and add the chicken broth, milk and chicken bouillon (adds an even more intense chicken flavor). Return the pan to the heat and continue to whisk until it is smooth and all the flour is worked in. Cook another 2-3minutes until it comes to a boil. Add the chicken and vegetables. Remove from the heat.

Add the chicken and vegetables. Remove from the heat

Place the bottom crust in the pie plate. Spoon the chicken filling in the crust.

Place the second crust on top and flute the edge of the pie crust with your finger tips. If you don't know how to flute a pie crust (or don't want to) you can just use the edge of a fork to seal the crust.

Cut slits in the top of the crust to allow steam to escape while it is baking.

This part is optional. You don't need to use an egg wash on the top crust...but you can if you want to. Really the only thing this will do is make it nice and shiny. I find that either way it gets a nice golden brown color. If you choose to use the egg wash just beat an egg with a fork and brush it on top.

Bake in the oven for 30 minutes. I usually put aluminum foil around the outside crust (not over the top) for the first 15 minutes just to be sure the crust doesn't burn. Remove it after the first 15 minutes and continue baking another 15 minutes or until bubbly and golden brown.


Sadik Ali said...

The pie looks so perfect and the filling sounds rich and yummy! I just want a slice of this pie :)

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