Chicken -
Once a month or so - I will take a roaster chicken, put it in my Dutch Oven and cook it till it falls apart. I pull the meat and package it in 2 1/2 cup portions in freezer bags. Great for tacos, soup, chicken salad etc.
I have also made this pot pie very successfully with a rotissiere chicken or leftover turkey or what have you
My apologies - but I am not a recipe cook - unless I am baking ... but I will try to post this.
Crust - I use the Pillsbury pie crust, I like its really easy to use and I am not a pastry person. Plus using this - lets me put chicken pie on the weeknight rotation.
Chicken - 2 1/2 cups - see above
Veggies - I use 2 large diced medium sized red potatoes. , 2 sliced up carrots ( real ones - not babys - if you use babys use about 8 ), 1/2 sweet onion diced, green peas - frozen - about 3/4 cup. - You can vary up the veggies to suit yourself .... I sometimes use parsnips or sweet potatoes. I like a bit of color and will occasionally use some diced red peppers.
Spices - salt and pepper to taste, poultry seasoning - about 1 1/2 tsp.
Broth - I box of low salt chicken broth ( bonus points if you have homemade , also if you have leftover homemade gravy - use that ! - you are basically making a gravy here )
Directions -
Melt 2 TBSP of butter and add in onions, potatoes and carrots and let cook - I like it if they get some brown on them . if they stick add a bit of butter or oil.
Add 2 TBSP of flour , stir and cook for 2 minutes ( making a roux here )
Add the chicken broth a cup at a time - stirring thoroughly to incorporate, until you have a smooth gravy. Add seasonings and about 1/2 cup of cream / half and half or while milk. Add chicken, let simmer for 10 15 minutes. it should be medium thick - too thin - let simmer some more ( or add a bit of flour ) too thick add a small bit of broth.
Lay the bottom crust in pie pan - I use a glass pyrex pan and never have it stick. if using metal - I would use some cooking spay or butter on bottom.
Add frozen peas to the filling, stir and ladle filling into crust. Leave a space at top - I usually have some filling left over and will use on toast or biscuits or noodles at a later time.
Put on top crust. Cut about 4 or 5 slits in top to let steam escape. beat an egg with a bit of water and brus on top crust.
Bake at 425 for about 45 minutes. Top will brown first - so cover with foil if getting too dark. Done - when crust looks brown and filling is hot and bubbly.
Let sit for about 10 minutes before cutting.,
This is more a method than a recipe, I've made this with leftover pork and beef, I've made a vegetarion version with curry spiced gravy - kind of like a big samosa.
Hope you like it.
