Saturday, December 6, 2008

Chicken Pot Pie

Everytime I make chicken pot pie, Mark says 'it doesn't look like a pie.' is your pie! And it was so good.

I got the recipe from

Chicken Pot Pie

Refrigerated Pie Shells

1/2 cup butter
1/2 cup all-purpose flour
1 teaspoon salt
black pepper to taste
2 tablespoons finely chopped onion
3 cups chicken broth
1 1/2 cups sliced mushrooms
3 tablespoons butter
3 cups cooked chicken, chopped
2 carrot, finely chopped
2 stalks celery, finely chopped
2 potatoes, peeled and cubed (I didn't use potato but I added a handful of frozen peas)

Preheat oven to 400 degrees F (200 degrees C.)
In a large saucepan, melt 1/2 cup butter. Blend in flour, salt, pepper and onion. Gradually stir in chicken broth. Cook, stirring constantly until smooth and thickened. In a separate pan, saute mushrooms in 3 tablespoons of butter, then stir into saucepan. Stir in chicken, carrot, celery and potatoes. Mix well and pour into bottom pie crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 minutes, or until pastry is golden brown, and filling is bubbly.'s the thing. I don't unless I absolutely have to use multiple pans. I sauteed the vegetables first, added the 1/2 cup of butter and flour to make a roux. Then the chicken broth. I also added a glog of cream for some richness. I made sure that the mixture was very thick. I even let it set to cool a bit before baking to set up some more.

Look how it stayed together!

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