Ingredients: |
Ingredients: 2 large chicken breasts, cooked or about 2+ cups left over white meat
3 potatoes (can use medium Russet or Red potatoes - peeled and chopped into bite size pieces then boiled until al-denti, drained)
1 cup diced onion (about 1/2 of a large, sweet onion)
1 cup sliced carrots (about 2 carrots, 1/4" slices)
1 cup peas (can be frozen or about 2/3 of a can)
1 cup green beans (can be frozen or fresh but already cooked)
(Note - can use about 3/4 of a bag of the frozen mixed veggies with the carrots, peas and green beans but cook first)
1/2 cup finely chopped celery (or you can use 1/2 tsp celery seed)
1/4 tsp Poultry Seasoning
2 cups chicken stock (from the water that you boiled the chicken or the canned/boxed kind or from chicken bouillon)
3 Tbsp butter (use 1 and then 2)
2 Tbsp flour
salt and pepper to taste (about 1 tsp and 1/2 tsp usually)
1 box Pillsbury Pie Crust (or two pie crusts if making yourself)
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Directions: |
Directions:• In a large pot, bring 4 cups of water to boil, with just a pinch of salt, adding the chicken breast once water is boiling; cook for about 15-25 minutes (the meat needs to be cooked all the way through and tender).
• In another pot/dutch oven, put on the water to boil, with just a pinch of salt, adding the chopped potatoes once water is boiling; cook for about 10 min or until they are just somewhat cooked (kind of al-denti).
• While the potatoes are cooking, chop up your veggies - onions, carrots and celery, set aside.
• When the chicken is done, take out with tongs and set on a plate so that you can chop into bite size pieces once it's cooled. DO NOT POUR OUT THE WATER as this can be used as your chicken stock.
• When the potatoes are done, drain the water and let them sit in the strainer. Use the same dutch oven pot for the sauce.
• Preheat oven to 350º
• In this pot, heat 1 Tbsp. butter and add the onions, carrots and celery to cook until the onion is translucent and everything is a bit softer.
• Take the veggies out of the pot, reserving the butter if you can, and put in a bowl to the side. Add another 2 Tbsp of butter and heat until bubbling (but on medium so as not to scorch or brown the butter).
• Add the flour, just a little at the time, the whole while stirring so that it will make a paste that is smooth.
• Add 1 cup of your chicken stock, just a little at a time, stirring all the while, until its smooth and well mixed (hopefully, no lumps). Continue cooking on medium so it will thicken up. Add the rest of your stock, a little at a time, stirring the whole time and mix well. It will thicken up as it sits on the heat.
• Add all of the veggies and chicken stirring well.
• Add the herbs/spices, mix well. Leave on stove on warm.
• In a 2 qt casserole dish (like 10 x 8 x 3) unroll the pie crust and put one in the bottom, using your knuckles to press into the corners and to press up the sides.
• Pour the mixture from the pot into the casserole dish, onto the pie crust.
• Unroll the other crust, stretch it out a little so that it will cover the entire dish and you can press the edges of the bottom crust and the top one together to seal.
• If you have left over crust dough, you can make designs on the top.
• Make 2-3 slits in the top of the crust to let steam escape.
• Cook at 350º for about 30-40 minutes checking at about 20 min to ensure crust isn't browning too quickly. If it is, tent with foil.
• Once done, take out of oven and let sit about 10 min before serving. |
This recipe for CHICKEN POT PIE is from