Thursday, September 30, 2010

Chicken Pot Pie

This was super easy to make and my first one ever! It's from Demarle's "Cooking Across America" cookbook. You could probably change what you put in it, but I thought it was pretty good.

1 cup chopped onion
1 cup chopped celery
1 cup chopped carrot
1/3 cup butter (I only used a couple tbsp b/c 1/3 cup is A LOT but I could see why it would taste better)
1/2 cup flour
1/2 cup chicken broth
1 cup half & half
4 cups cooked chicken (I cooked 3 chicken breasts in the morning, then chopped when I made the pot pie. You could probably also use a rotisserie chicken instead)
1 cup English peas (I used half bag of frozen peas, and threw them in frozen)
1 tsp salt
1/4 tsp pepper
1 15 oz pkg refrigerated pie crust dough

Saute first 4 ingredients in a large skillet over medium heat until tender. Add flour; stir until smooth. Cook 1 minute, stirring constantly. Add chicken broth and half & half; cook, stirring constantly until thickened and bubbly (does not take that long). Stir in chicken, peas, salt & pepper. On Roul'Pat, roll each sheet of pastry out into 2  large circles. Place Large Round Mold on Perforated Baking Sheet. Place first dough circle in mold and gently place on bottom first, then pressing it up the sides, to form the bottom crust. Place second dough circle on top and pinch the top and bottom crusts together. Cut a slit in the top and bake 350-375 oven until golden brown, about 25-35 minutes. Use non-metal serving spoon to serve. (I baked at 350 for about 45 minutes for mine)

By cooking the chicken in the morning, this really didn't take that long. Sauteing the veggies took the longest and that was only about 10-15 minutes. This really was pretty simple, especially with the ease of using the Demarle products. My family really enjoyed this one...okay, well, Joe did!

No comments:

Post a Comment