Saturday, January 23, 2010

Amazing Chicken Pot Pie

We used this recipe for our Freezer Meals group last spring. And, I FINALLY got around to baking mine up. I am sad to say that I should have made it a lot earlier. My only problem is that my husband does not see the goodness of a casserole style meal between bread or crust. I know it is sad. But, I had to share so that everyone else may enjoy it.{Chicken Pot Pie with Parmesan Black Pepper Crust}
2 medium gold potatoes, diced, peeled if desired
20 baby carrots, sliced
1 T butter
1 stalk celery, sliced
1/2 large onion, diced
1 clove garlic, minced
1/2 package (5 oz) frozen peas
1/4 cup flour
1 cup milk
1 1/2 cups cooked chicken, diced
3/4 tsp. salt
1/4 tsp. black pepper
1 1/2 tsp. poultry seasoning
Top and bottom pie crusts

Start by placing diced potatoes and carrots into separate glass baking dishes and microwave on high until each are cooked through. Melt butter over medium heat and add celery, onions and garlic, sauté until tender. Cook peas in microwave or saucepan until heated through. Sprinkle in flour over onion mixture, cook and stir until golden brown. Add milk, cook and stir until thick and bubbly. Add carrots and potatoes, peas, chicken and seasonings, and stir together, cooking a minute longer if the sauce is too thin, taste, and add more salt and pepper if desired.

Pour filling into bottom pie crust, lay top crust over hot filling, pinch edges and slice vent holes into the top. Bake at 425F for about 30 minutes, checking to make sure you don't burn the edges.

OR, wrap in aluminum foil, put in a 2-gallon freezer bag, freeze for up to 3 months. Thaw in the fridge for 24 hours and bake at 375F for 35-45 minutes. You will probably have to put a circle of aluminum foil around the outside edge so it won't burn.

{Savory Pie Crust}
2 cups flour
1 1/2 tsp. salt
1 tsp. freshly ground black pepper
1/2 cup (1 stick) unsalted butter
1/2 cup parmesan cheese
6 Tbs. ice water

Pulse flour, salt and pepper in food processor, add diced cold butter and pulse until coarse crumbs, add parmesan and pulse a couple of times to mix, stream in water until it all comes together, dough will still be slightly crumbly. Form into a 2 discs, wrap in plastic and chill in the refrigerator for 1 hour. Roll out to form crusts.

These recipes will make 1 9-inch Chicken Pot Pie. Filling and Crust recipes can easily be doubled.

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