Chicken Pot Pie by anna

[rottiedogs]

Chicken Pot Pie
Submitted by anna on March 10, 2006 at 10:57 am

DESCRIPTION
Chicken Pot Pie

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
Chicken or Turkey Pot Pie

Ingredients:

1.5-2 lbs cooked chicken or turkey meat, light and dark
6 oz potatoes, medium dice
6 oz carrots, medium dice
6 oz tiny white onions
6 oz green peas
2 qt chicken veloute
salt and pepper
Four 13 inch rounds of flaky pie pastry(homemade or store-bought)
Four 9 inch round foil pie pans

Directions:
Cook the chicken, if not already done. (It may be boiled and the broth used for the veloute.) Cool chicken and cut into bite-size pieces.

Cook the vegetables separately in boiling salted water. Drain and cool.

Season the veloute with salt and pepper.

Prepare the pastry to cover the tops of the pie pans.

Divide the light and dark meat evenly among the pans.

Divide the vegetables evenly among the pans.

Ladle the veloute into each casserole, evenly.

Top the pie pans with the pastry. Cut holes/slashes in the centers to allow steam to escape.

Refrigerate until cool and freeze(use foil and plastic wrap) or bake right now.

To Bake:
Place the pans on a sheet pan. Bake at 400 degrees until the crust is well browned. Let cool five minutes before serving.

Notes:
1. These are the vegetables we like. Feel free to subsitute the same amount of something else.
2. I don't put pastry on the bottom because of the calories, but you can.
3. If you make homemade pastry, you could change the sizes to make a rectangular pie in a 13 x 9 inch pan, for instance.
4. I have found that it's just as easy to make several pies as it is one. Once they are in the freezer, you can use them for a desperation dinner.

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• This topic was modified 8 years, 6 months ago by rottiedogs.

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