09 May 2016

Chicken Pot Pie V1.0

Sometimes there just isn’t any place to put stuff, so it goes here.
I made this over the weekend and it was particularly good, and fairly easy, so I want to remember it.

Easy Ingredients:


  • 2 boxes (4 crusts) deli pie crusts
  • 2 carrots chopped


Normal Ingredients: 
  • 2 stalks celery chopped
  • 4 leeks sliced and beheaded
  • 4 small to medium potatoes cubed
  • 4 c chicken bullion or just water if you’re hardcore (see step 5 below)
  • 1 Tbsp minced garlic
  • 1/2 Tbsp black pepper
  • 1/2 tsp fennel seed
  • 1/2 tsp rosemary
  • 1/2 tsp sage
  • Salt to taste
  • 1/2 c flour

Directions:

  1. Heat over to 400°
  2. Put bottom crust into 1 or 2 pie plates and chill in refrigerator.
  3. Pull all the meat of the chicken discarding (or eating) the skin.
  4. Chop 2/3 of the chicken into daily big chunks and the other 1/3 into little bits.
  5. (optional) If you’re hardcore wrap and tie the bones in cheesecloth and put in 4 cups of hot water. Otherwise use 4 c of chicken broth or bullion.
  6. Put the vegetables in the bullion/water and bring to a soft boil. Simmer for 15 minutes until carrots are tender but not mush.
  7. Strain vegetables and keep the broth. Discard the bones if you wen that way.
  8. Combine flour, spices and 1/2 c of broth in the same pot and mix until smooth.
  9. Add 3 more cups of broth and heat over medium until bubbling and thickened.
  10. Add the vegetables and chopped chicken and mix all ingredients thoroughly. This is when you want to taste and adjust any seasonings, especially the salt and pepper - I like a lot of pepper.
  11. Divide the mixture in half. You can fit two pies or freeze some.
  12. Add the top pie crust, crimp shut, slice several vents in crust.
  13. Bake for 45 min or until browned.
  14. I suggest you let it rest and cool for 10-15 minutes for the gravy to thicken and prevent lava burns.

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