Monday, March 2, 2009

Chicken Pot Pie

My recipe for Chicken Pot Pie is VERY forgiving, and very flexible. I view cooking as a method rather than as recipes.

Chicken Pot Pie
Serves 4

1.5 cups cubed cooked chicken
1 bag frozen veggies
2-3Tbsp butter
2-3Tbsp flour
Onion- either 1 small fresh or a couple Tbsp of dried
1 tsp poultry seasoning or to taste
1 cup chicken broth
1 cup milk

"Crust" of choice- We like stuffing, biscuit dough (if using canned biscuits, flatten them), pie crust. Really, your imagination is your guide.

Start veggies thawing first- I just use the steam in bag veggies because I won't have to dirty a dish.

Melt butter in large skillet, then whisk in flour. Let the flour cook out, then add the chicken broth and milk. Whisk well, and bring to boil. Season with salt and pepper to taste (you may not need salt at all, depending on what kind of broth you used).

Add in the chicken and the veggies and allow to heat through. Pour into casserole dish or pie plate, then top with crust (sprinkle top with thyme if you want!). Bake based on the topper- stuffing would be premade, so it just needs to warm up. If using biscuits, 400 degrees for about 10-15 minutes or until biscuit tops are golden.

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