Monday, November 29, 2010

Pot Pie!

What to do, what to do with all of that left over turkey?! Well, you could make a sandwich every day for a week, but that's boring. My favorite cure for leftovers is to make a pot pie. You can turn this pie into whatever kind of pie you like: chicken pot pie, turkey pot pie, even ham pot pie. I've made them all...many times. This recipe is a no fail and an instant hint. It's my most requested dish at home. Here it goes...

Let's make a roux. First chop some onion.

Melt the butter and lightly cook the onions. Toss in the flour, pepper, and salt.

Stir to combine, and cook it for a little bit to make it taste less floury. This should just take a minute. Then pour in the milk and broth.

This is what your brothy roux should look like. Not too watery and not too thick. Check it with a wooden spoon.

Hooray for frozen veggies! You can put in your favorite veggies. I like the ol' carrot, corn, and green bean mix. Then toss in your meat of choice - precooked!

You can bake it in one big pan (9x13) or in two 8 inch pie plates or mix it up however you want. I like to make one pie plate and then make a few mini pies to freeze and eat later.

"C" is for chicken because I made this batch a while ago. I'll be putting "T"s on this new batch. Oh, you might have noted that I only use a top crust. You can use a top and a bottom crust, but I find that my bottom crust gets soggy. One top crust works for me just fine.

Chicken Pot Pie


· 1/3 cup butter or margarine

· 1/3 cup of flour

· 1/3 cup onion

· ½ tsp. salt

· ¼ tsp. pepper

· 1 1/3 chicken broth

· 2/3 cup milk

· 2 cups chicken

· 1-10 oz. packaged frozen veggies (carrots, broc, cauli, etc.)

· 1 or 2 Pillsbury pie crusts

How to:

· Heat butter over low heat until well blended.

· Add flour, onion, salt, and pepper.

· Cook over low heat stirring constantly until mixture is smooth and bubbly.

· Remove from heat.

· Stir in broth and milk.

· Heat to boiling, stirring constantly – boil and stir 1 minute.

· Stir in chicken pieces and frozen veggies.

· Pour in crust and cover with top crust.

· Bake at 425 degrees for 30-35 minutes.

Makes 6 servings.

No comments:

Post a Comment