Chicken Pot Pie

Making chicken pot pie is simple, especially with my easy pastry recipe. So skip the frozen store-bought ones or the recipes with canned soup and see what you've been missing. If you're up to it, start from scratch. Well, I suppose it's not really truly "from scratch" unless you grew the vegetables and milked the cow too. :)

You can substitute other vegetables if you prefer, keeping the same total amount to about 4 1/2 cups, or increase veggies and reduce chicken, etc. To be honest, I don't actually measure everything in this recipe.

Chicken Pot Pie
3 1/2 c frozen mixed vegetables (peas, carrots, corn, green beans)
1/2 c frozen Fordhook lima
1/2 c diced potato
2/3 c butter
2/3 c unbleached flour
2/3 c onion, chopped
1 tsp sea salt
1/2 tsp black pepper
3 1/2 c chicken broth
1 1/3 c milk (or milk substitute)
3 c cubed, cooked chicken (or turkey)
Pastry for 9" 2 crust pie

Melt butter in 2 quart saucepan over medium heat. Stir in flour, onion, salt & pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir for one minute. Stir in chicken and vegetables; remove from heat.

Heat oven to 425 degrees. Prepare pastry. Roll out into rectangle, large enough to cover 9x13 dish. Pour chicken mixture into 9x13 casserole dish. Cover with pastry and trim edges so that it doesn't hang over. Use fork or knife to poke several holes in top. Place on foil-lined cookie sheet in case it bubbles over. Bake about 35 minutes or until crust is golden brown.


Linked to Tuesdays at the Table.