Thursday, November 17, 2011

Chicken pot pie-1

I ended up bagging the stock from the chicken soup earlier this week and freezing it for later. I cut the chicken up into bits for this dish. I found this recipe on I have amended the recipe below.

  • 1 package pie crust, thawed and rolled for top
  • 1/4 cup butter
  • 1 medium onion, chopped
  • 1/4 cup all-purpose flour (spelt)
  • 1/2 teaspoon poultry seasoning
  • salt and pepper, to taste
  • 1 cup chicken broth
  • 3/4 cup milk
  • 2 3/4 cups cooked chicken (cut up)
  • 2 cups mixed vegetables-I used cooked carrots, sweet potatoes, and frozen peas.


  1. Thaw crust according to package directions-or make your own.
  2. Heat butter in large saucepan. Cook onion in butter until tender-crisp.
  3. Add flour and seasonings, mixing until smooth.
  4. Gradually stir in broth and milk. Cook, stirring constantly, over medium heat until mixture comes to a boil and is smoothly thickened.
  5. Stir in chicken and vegetables.
  6. Cool slightly. Spoon into baking dish.
  7. Place rolled out puff pastry on top and make slits for steam to escape.
  8. Bake on lower rack in oven @ 375*F. until filling is bubbling and crust is puffed and golden brown. 30-35 minutes.

**this is a super easy dish to make. However, I didn't think it was flavorful enough. Next time, I'll up the spices and make sure to include a bit of sage and rosemary.

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