Chicken Pot Pie

 

I'm a messy cook and my finished products typically have a rustic look.  No perfect-looking pie crust here.  I managed to drop butter on a hot burner and dusted the kitchen with flour and bits of pie dough during the making of this recipe but it was really good and worth the mess. 

For a print copy of this recipe via Google Docs click this link.  

Ingredients:

Unbaked pie crusts (top & bottom) store bought or homemade.

Note: When I make pie crust from scratch, I always chill the flour mix with the shortening in the refrigerator for several hours and then use ice cold water when making the crust.  It always makes a nicer, flakier crust. 

3 med. chicken breasts, cooked and cut into bite-size chunks

1/2 cup carrot, diced

1/2 cup celery, diced

1/2 cup onion, diced

1 cup peas, frozen

2 cloves garlic, minced

1/3 cup butter

1/3 cup all-purpose flour

1 tsp. dried sage

1/4-1/2 tsp dried red pepper flakes

1/2 tsp. salt

1/4 tsp. ground pepper

1 3/4 cup chicken broth

2/3 cup milk

Directions

Preheat oven to 425 degrees.

Line 10" pie pan with one of the unbaked pie crusts.

Set aside.

Prepare chicken, cook and cut into bite-size pieces. Set aside or leave in pan. 

In same pan, saute onion, celery, carrots,  for several minutes, until onions are translucent.

Add, frozen peas and cook for several minutes more on medium high heat, stirring frequently.

Add garlic and saute for another 30 seconds or so.

Place chicken and vegetables in unbaked pie crust.

Next, the sauce...

Place flour, salt, sage, red pepper flakes and ground pepper in small bowl and set aside.

Have the chicken broth and milk measured ready to go.

Melt butter in same pan over medium heat.

When melted add, flour and seasonings and still constantly.

When lumps are dissolved and you've "browned" or cooked the flour mix for at least a minute, slowly add the chicken broth and milk, stirring constantly over medium heat.

Cook for several minutes stirring constantly, you can bring it to a slow simmer.

If it gets too thick add a bit more milk.

Once you've got a nice sauce/gravy, pour it over chicken and veggies in pie crust.

Go slow and cut into veggie/chix mix with a knife to help the sauce blend down into the pie.

Cover with remaining pie crust.  Crimp edges and be sure to make several steam holes or cuts into top crust.

Place on cookie sheet or baking pan, lined with foil to help with clean up.

Bake in over for 30-35 minutes.

When crust is golden brown and pie looks down, remove from oven and let set for about 10 minutes before cutting.

This made a hearty six portion meal.  

We saved half for tonight.