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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Monday Chicken Pot Pie Recipe

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This recipe for Monday Chicken Pot Pie is from Labor of Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 organic rotisserie chicken
Crust:
I cup organic pastry flour
1/3 cup butter
3 Tbsp grated Parmesan
Pinch of salt
Filling:
One leek chopped
One carrot chopped
One potato chopped
One very small yam chopped
2 Tbsp butter
1 cup chicken broth
2 Tbsp flour
1 Tbsp sage
1 cup half and half
1 cup peas, can be frozen
1 cup corn, can be frozen
Directions:
Directions:
Crust:
Blend flour, butter, parmesan, and salt in food processor to mix ingredients.
Add 3 Tbsp milk until moist.
Place dough in covered bowl in fridge to keep hard until needed.

Pull off breast of rotisserie chicken and cut into 2 cups of small chunks.

Filling:
Saute leeks, carrot, potato, and yam in 2 TBSP butter. Add 1 Tbsp sage.
Stir to mix. Then add 2 Tbsp flour and stir to almost brown the floured veggies.
Add 1 cup chicken broth, cubed chicken, peas, and corn.
Bring to light simmer.
Then add 1 cup 1/2 and 1/2.
Salt and fresh ground pepper to taste
Heat again to light simmer, then pull off stove.

Choose your casserole dish that you're going to bake the pot pie in, and pour the mixture into this casserole dish. Roll it out in the shape of your chosen casserole dish. Simply place the pastry shell on top of your mixture, and use a sharp pointy object to make vents in the dough. I make it look quilted, or draw a dotted design.

Bake at 350 for about 20 minutes or so.

 

 

 

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