Chicken Pot PieCourse: DinnerCuisine: EnglandDifficulty: Easy
I like the idea that Sing a Song of Sixpence, a Pocket full of rye, 4 and 20 blackbirds baked in a pie may have been used by Blackbeard as pyrate code and I suspect he likely loved the pie as well. Pot pies are quick, convenient and can be made ahead and refrigerated for a day or two or frozen for up to 3 months. Made with chicken, beef or lamb and a variety of vegetables smothered in a thick gravy and topped with a buttery crust they are perfect for this time of year when we long for comfort foods. There are 2 ways to do a pot pie: in a clay or glass deep baking dish with a crust top or in a pie plate with a double crust. I prefer the one crust version myself, but, if you are making individual one or two serving pies the two crust works best.
1 cup potato, diced
1 cup onion, diced
1 cup celery, diced
1 cup carrot, diced
1/3 cup melted margarine
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half-and-half
1 tsp salt
1/4 tsp pepper
4 cups chicken, cooked and chopped
pie crust recipe for Pate Brisee
- Preheat oven to 400°F.
- Saute onion, celery, carrots and potatoes in butter for 10 minutes.
- Add flour to sauteed mixture, stirring well.
- Cook one minute stirring constantly.
- Combine broth and half and half.
- Gradually stir into vegetable mixture.
- Cook over medium heat stirring constantly until thickened and bubbly.
- Stir in salt and pepper; add chicken and stir well.
- Pour into shallow 2 quart casserole dish and top with pie shell..
- Cut slits to allow steam to escape.
- Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.
- Pot pie ingredients are interchangeable. Try beef, rabbit or venison, and various vegetables for your pies.