John isn’t a huge chicken fan. However, he loves it when I roast a chicken. He loves the flavors of the garlic, herbs, and how juicy the chicken comes out. We won’t talk about how he gobbles the crispy brown skin before I can even start to carve the chicken.
When I make a chicken roaster for John and I, I usually have a lot of chicken left over. One of the things I like to make with leftover chicken is chicken pot pie. It can be time consuming when I make my own dough and need to make my own chicken stock. Friends love the pot pie and have been asking for the recipe. However, most don’t have the time (okay, or even want) to make their own dough and stock.
I decided to make it easier for them by printing out a recipe that calls for refrigerated dough, already made stock, and already diced vegetables.
If you know you are going to be short on time and want to dice your own vegetables, you can dice the vegetables ahead of time. 5 – 7 days ahead on onions. 1 – 2 weeks on celery and 2 – 3 weeks on carrots. Place them in airtight containers and refrigerate them.
I made this pie a couple of weeks ago. I remember the enticing aroma coming from the pie filling. The air was fragranced with onions, celery, and herbs. It smelled so good it was making our stomachs growl. I kept checking the timer in anticipation of the thick creamy sauce, with chunks of chicken and vegetables. And of course the piecrust, which was heavenly.
So, go ahead. Keep that leftover chicken and make a delicious pot pie. Your stomach will thank you for it.
Until next time, happy creating.
Easier Chicken Pot Pie
By Dina Puleo
I usually make my own dough and chicken stock. However, I have friends who want a simpler recipe for their busy schedules. In my ingredient list you can find already diced onion, celery, and carrots in the fresh fruit and vegetable section. I make this in an 11-inch pie pan.
2 refrigerated piecrusts
1 cup butter
½ cup flour
Salt and pepper seasoning
3 cups chicken Stock
1½ cups white wine
1/3 cup celery, diced
½ cup carrots, diced
½ cup frozen peas
½ cup milk
½ cup heavy cream
¼ cup onion, diced
½ teas. thyme
½ teas. poultry seasoning
¾ – 1 teas salt
½ black pepper
2 cups cooked chicken cut into tiny pieces
1 yukon gold potato, cooked and diced
Preheat oven to 400.
Lay one piecrust in the 11-inch pie plate. Press the dough on the bottom and up the sides of the plate. It should go to just the top of the sides. Place tin foil on unpricked pie dough. Fill the whole inside of the pie plate with pie weights or uncooked beans. Bake 10-12 minutes or until lightly brown. Take out the weights and tin and bake another 3-5 minutes more to brown up the bottom. Cool plate on wire rack. Keep oven at 400.
Meanwhile: Heat ½ cup butter in pan over medium heat. Watch that you don’t burn the butter. Whisk in all the flour. Turn down heat medium low and keep whisking so flour does not burn. Whisk until slightly blonde in color, about 4 – 5 minutes. Set aside.
In a small pot heat chicken stock and white wine to a slow boil. Place celery and carrots in the liquid and boil for 10 – 15 minutes or until it starts to soften. Add the peas and cook another 5 minutes. Take strainer spoon and scoop out vegetables and set aside.
In a large pot on medium heat melt ½ butter. Add onions and sauté for 5-7 minutes. Lower heat and add the roux that was set aside. Whisk for one minute and then add hot stock, whisking away for one – two minutes until it starts to thicken. Slowly and whisking constantly, add milk, heavy cream, thyme, poultry seasoning, salt and pepper. Continue to whisk until it is thick. Stir in the chicken, vegetables and diced cooked potato and then take off heat. If it becomes too thick, add more chicken broth.
Pour the ingredients into the pie plate. Unroll the second piecrust and place over the plate. Press dough on the edge of the pie plate and cut off any excess overhang. Cut 4 slits into the top of dough. Place piecrust shield or tin foil over the piecrust edge. Put pot pie in the oven and bake 25 minutes or until piecrust is a golden brown and pie filling becomes bubbly. If crust starts to darken to quickly, place loose tin foil over top of pie.
Take out of oven and be careful, as pie filling will be hot.