Chicken Pot Pie
We are seeing signs of Fall in the mid-west. A season both my wife and I really enjoy. It is a season where the cool is among us, the smell is different in the air, and it is a time where we begin to cook different foods. You know the type, the hearty ones. The ones that you can smell outside of your house when you are pulling into the driveway. One of my wife’s favorite recipes for this time of year is chicken pot pie. This is another one of those recipes that is really simple to make, and is great for leftovers.
- 7 TB of butter
- 1/2 flour
- 1/2 cup of heavy whipping cream
- 1/2 cup of corn kernels
- 1/2 cup of chopped carrots
- 1/2 cup of frozen peas
- 1-2 cups of cooked chicken (to your liking)
- Salt and Pepper
- White wine, if you have it
- Pie Crust, or make your own
Cut your chicken into bite sized pieces. An easy way to do this is to put the chicken in the freezer for nearly thirty minutes, as it will allow it, to you know, freeze. Once cut up, add the chicken to a hot pan with a bit of olive oil, and cook through, nearly 8-10 minutes.
In the meantime, heat a pan and melt your butter. Once melted, add the flour and stir this really well. Add the the cream, and continue to stir. Add salt and pepper to your liking. Add in your meat and vegetables, bring to a boil, then let simmer for nearly 10 minutes. During the simmer process, preheat your oven to 400 degrees. Once the mixture is done, set aside, and let it cool for 10 minutes or so.
Using your pie crusts, add the pot pie mixture, being careful not to overload it. Add your top crust, and fork the edges to make a seal. Cook for 20 minutes. When done, let it sit for 5 minutes or so. Cut in and enjoy.
Do you have something special you put in your pot pie? If so, I would like to know.