Wednesday, January 2, 2013

Chicken Pot Pie {December Meal Exchange}

I'm not sure how I missed blogging about our December meal exchange. I LOVED all the meals we had last  month. We have been linking the recipes in our Facebook group so I'll link the ones I can find. I'll post the other recipes another day.

Our menu: 
Chicken Pot Pie- see below

Chicken Enchiladas
Cheeseburger soup
Nacho Pie
Alphabet Soup
Southwestern eggrolls
Enchilada Lasagna
Farmhouse chicken 


Now on to my Chicken Pot Pie. I read a lot of recipes and then took pieces of three different recipes to create mine. I have to say it is amazing. The great part is the recipe makes two pot pies so you can eat one and freeze the other (or just freeze them both). 

Chicken Pot Pie

Makes 2 Pies (each serves 6)

- 2 medium potatoes, peeled and cut into 1inch pieces
- 3 medium carrots, cut into 1inch pieces
- 1 medium onion
- 1 rib of celery
- 3 Tbsp butter
- 1 Tbsp olive oil
- 6 Tbsp all purpose flour
- 3 cups chicken (or veg broth for veg version)
- 4 cups cooked chicken meat, shredded or cubed
- 2/3 cups frozen peas
- 1/2 cup heavy whipping cream
- 1 Tbsp minced parsley
- 1 tsp garlic salt
- 1/4 tsp pepper
- 2 package (15 oz) refrigerated pie pastry 

1. In a large pot, add butter, oil , potatoes, carrots, onion and celery.
2. Sauté until tender.
3. Stir in flour until blended.
4. Gradually add broth. Bring to a boil. Cook and stir for 2 minutes or until thickened.
5. Stir in peas, cream, parsley, garlic salt and pepper.
6. Stir in chicken.  
7. Roll out two pastries to fit the bottom of two 9 inch pie plates (one pastry per pie plate).
8. Divide the mixture between the two pie plates. ***
9. Roll out the pastry to fit the top of each pie. Place over filling and trim, seal and flute edges. **
10. Cover with foil. Bake at 375 for 30 minutes.
11. Uncover and bake for another 30 minutes or until crust is golden brown. Let stand for 10 minutes before cutting.

***To freeze: Let your mixture cool before placing in the pie plate.
**Cover your pie in foil and freeze.

To use frozen pot pie: Do not thaw. Cover the crust with foil. Bake at 425 for 30 minutes. Reduce heat to 350 and bake for another 70-80 minutes or until crust is golden brown. Remove the foil during the last 30 minutes. Let stand for 10 minutes before cutting.

4 comments:

Jenn said...

Did you have a bottom crust? Did you bake the bottom crust at all before adding in the chicken mixture?

Angee @ October Morning said...

Jenn- Yes, there is a bottom crust and no,you don't need to bake it ahead of time.

Kandy said...

notsure about:- 1/2 cup Tbsp heavy whipping cream

now much heavy whipping cream? recipe looks great other than mynot knowing about this measurement



Angee @ October Morning said...

It is 1/2 cup of heavy whipping cream. Thanks for pointing out the error.