Cooler weather coming, time to light the oven.....and use some of
the last of the garden bounty!
CHICKEN POT-PIE
Serves:
4-6 Difficulty Level: 2 (of 5) Prep Time: 15 Minutes Ready In:
INGREDIENTS:
•pastry for a double-crust 9-inch pie (can use Redi-Crust)
•2 tablespoons butter
•2 tablespoons flour
•1 teaspoon salt
•1/8 teaspoon pepper
•1/8 teaspoon ground thyme
•1/2 cup chicken broth
•3/4 cup light cream or 3/4 cup heavy cream
•2 cups cubed cooked chicken
•1 (10 ounce) package frozen peas and carrots, cooked and drained (if using
fresh carrots I would do slices rather than diced)
PROCEDURE:
•Heat oven to 425 degrees.
•Prepare pastry as per package directions.
•Melt butter in large skillet over low heat; stir in flour, salt, pepper and
thyme.
•Cook, stirring until mixture is smooth and bubbly.
•Remove from heat.
•Stir in chicken broth and cream.
•Heat to boiling, stirring constantly.
•Boil and stir for one minute.
•Stir in chicken and vegetables.
•Pour into pastry lined pie pan.
•Cover with lattice top.
•Cover edge with 2-3 inch strips of foil to prevent excessive browning.
•Remove foil for the last 15 minutes of baking.t butter in large skillet over
low heat; stir in flour, salt, pepper and thyme.
•Cook, stirring until mixture is smooth and bubbly.
•Remove from heat.
•Stir in chicken broth and cream.
•Heat to boiling, stirring constantly.
•Boil and stir for one minute.
•Stir in chicken and vegetables.
•Pour into pastry lined pie pan.
•Cover with top crust, cut slits to allow for venting
•Cover edge with 2-3 inch strips of foil to prevent excessive browning.
•Bake 30-35 minutes or until crust is evenly browned
•Uncover edges for last 15 minutes of baking
Makes for a nice Autumn dinner. At least it does around the Smith
household !
Chef Phil
