Wednesday, December 31, 2008
My Favorite Chicken Pot Pie
1/3 c. chopped sweet onion
1/3 c. flour
1/2 tsp. salt
1/4 tsp pepper
1/2-1 tsp Old Bay Seasoning
1/2 tsp granulated garlic (or you can use fresh garlic)
1/2 c. milk
1 can (14 oz) chicken broth
4 oz. American cheese, cut in chunks (you can use any cheese here)
2 1/2- 3 cups cooked chicken breast, cubed
1 cup white potatoes (cubed)
2-3 cups cooked broccoli and cauliflower (can be frozen or fresh)
2 pre-made pie crusts (or homemade pie crusts, enough for top and bottom)
Melt butter in a large saucepan. Add onions and cook until tender (add fresh garlic for about 1 minute, if using). Slowly ad flour to make a roux, then add salt, pepper, Old Bay and garlic (if using granulated). Cook until bubbly and well mixed, stirring constantly so as not to burn. Add milk and broth and boil until thickened. Turn off heat and add cheese, stirring until melted.
Meanwhile, pre-cook potatoes, broccoli and cauliflower until al dente. Potatoes should be firm but cooked. Drain veggies (use a paper towel or a cloth towel to dry them very well).
Add cooked chicken and cooked vegetables to the cheese sauce. Heat until warm, but not boiling.
Line a deep dish pie plate (I use Pampered Chef) with one pie crust, making sure it comes slightly over the lip of the pie plate. You may need to roll your crust slightly to make it fit. Pour the chicken pot pie filling into the pie plate. It should be heaping full and plenty of liquid (but not too thin) or the pot pie will be runny.
Top with another pie crust and tuck under bottom crust -- make fancy edge and make 2-3 slits on top.
Bake at 425 degrees for 15 minutes. Cover edge of crust with foil and bake 20 more minutes or until bubbly and crust is brown. Since everything is cooked and hot, you want to mostly cook the crust and make sure the filling is hot and bubbly all the way through.
Let rest for 10 minutes, slice and serve. It is always a hit and great comfort food for the family!