Do you remember eating Chicken Pot Pies from companies such as Morton's? Well, mom raising four of us growing up on her own managed to always provide food for us breakfast, lunch, and dinner. She was a quick meal preparer. I loved the crust as I would save it for last. I would eat the pie and then slowly pick off the crust that was stuck to the foil.
I told my wife that I would like to have chicken pot pie again but this time from scratch. I found this recipe from either Food network or another source. (I apologize for losing the exact source.) My wife and I love this pie as it is easy, not as quick as tv dinners, and it lasts for a few days as one piece can be quite filling. This recipe will be one of the top most selected for dinners in the days ahead.
Ingredients:
· 1 1/2 cups frozen peas and carrots, thawed under cold water
· 5 tablespoons butter
· 5 tablespoons all-purpose flour
· 1/4 cup chopped onion
· 1/2 teaspoon salt
· 1/4 teaspoon pepper
· 1 3/4 cups turkey or chicken broth
· 2/3 cup milk
· 2 1/2 to 3 cups diced cooked turkey or chicken
· Pastry for 9-inch two crust pie, prepared or purchased
· 1 1/2 cups frozen peas and carrots, thawed under cold water
· 5 tablespoons butter
· 5 tablespoons all-purpose flour
· 1/4 cup chopped onion
· 1/2 teaspoon salt
· 1/4 teaspoon pepper
· 1 3/4 cups turkey or chicken broth
· 2/3 cup milk
· 2 1/2 to 3 cups diced cooked turkey or chicken
· Pastry for 9-inch two crust pie, prepared or purchased
Preparation:
Drain peas and carrots; set aside. Heat butter in 2-quart saucepan over low heat until melted. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat then stir in broth and milk. Place back on heat; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in turkey and vegetables.
Drain peas and carrots; set aside. Heat butter in 2-quart saucepan over low heat until melted. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat then stir in broth and milk. Place back on heat; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in turkey and vegetables.
Prepare pastry. Roll 2/3 of the pastry into a 13-inch square; ease into ungreased 9-inch square pan. Pour turkey mixture into the pastry-lined pan. Roll remaining pastry into 11-inch square; cut out designs with small cookie cutter. Place square over filling; turn edges under and crimp. Bake in 425° oven until golden brown, about 35 min. Serves 6.
For the pastry, I just buy the Pillsbury Pie Crust as it is simple and buttery. I tried a store brand but it is not as sturdy as Pillsbury as the store brand easily crumbled. And to prepare, I just put the "pot pie dough" into a glass pie dish. There is something magical about using glass. the food just seems to be better cooked than using aluminum or "metal".
I love to eat the pie as I am back in my mom's kitchen sitting on a stool at the far left of the counter and eating the crust, floating in happiness.
Bon Appetit! :)
