Chicken Pot Pie

We made chicken pot pie with the leftover chicken and it was amazing!  I looked at several recipes, but I didn’t have a lot of time before dinner and I didn’t have pre-made pie crust….so I combined several recipes.  It was really good!  I am going to try and write down what I did so I can remember for next time!
I don’t have any pictures either.  Sorry!
Buttery Pie Crust
makes 1 9 inch pie crust

1 1/4 cup of all purpose flour
1 stick of butter, chilled and diced
1/4 tsp salt
1/4 cup ice cold water
Combine the flour and salt in a food processor.  Slowly pulse in the butter.  Next slowly add the water until the dough forms into a ball (I didn’t need all of the water).  Wrap the ball of dough in plastic wrap and place in the freezer for 30 minutes or refrigerate for 4 hours or overnight.
Roll out dough to fit a 9 inch pie plate. Place crust into pie plate and press evenly across bottom and sides of pie plate.  Pierce bottom with fork.
Original:  Butter Flaky Pie Crust from All Recipes
Filling
enough for 2 personal pies (I didn’t measure these exactly)
1/2 – 1 cup of cooked chicken, shredded or chopped
1/2 – 1 cup of frozen carrots, celery, onion (or any other vegetable blend of your choice)

1 small potato, diced and cooked
3/4 cup of chicken broth
2 T of flour
1 T of butter
salt 
poultry seasoning (you could make this yourself, it is a combination of black pepper, thyme, sage, rosemary, and nutmeg)

In a skillet saute the frozen vegetables in the butter for about 1-2 minutes.  Add the cooked chicken and sprinkle the flour and seasonings across the top.  Stir until the flour is incorporated and then pour in the chicken broth. Cook over low heat until the mixture begins to thicken.  Add the cooked potatoes and spoon into ramekins.  Place your pie crust over the top.  Place ramekins on a cookie sheet and bake at 350 degrees until the pie crust is golden brown, about 15-20 minutes.
You could also put a crust on the bottom.  We did this because we had some extra dough.  Once you shape the dough into the ramekin, bake at 350 for about 15-20 minutes before adding the filling.
I will definitely be making this again, and will measure the veggies and chicken.  
Pictures will be posted next time too!
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