Monday, June 09, 2014
Chicken Pot Pie
This is a chicken pot pie my parents made the other day. I won't include an exact recipe for it, since I don't know it. Chicken pot pie is one of those dishes that never seems to have an exact recipe - amounts differ slightly, vegetables in the filling differ slightly, and seasoning is always different. These things always depend on how much you want to make, what you like, and what you have on hand. This chicken pot pie contains carrots, onions, peas and potatoes, as well as pepper and chicken stock for flavor and a little milk for richness. It then has an all-butter flaky pie crust, for which I will share the recipe tomorrow. The basic procedure is to sauté the vegetables in a little oil in a pot beforehand, jsut until they are tender crisp, as they will not fully bake in the oven. Potatoes may even require parboiling. Alternatively, canned or frozen vegetables could be used instead - saving a lot of prep time. After they are cooked, the pre-cooked, shredded chicken is added, followed by some chicken stock and milk and maybe some flour or cream, as well as any seasoning, are added to the vegetables. This is then transferred to a baking dish. We opted only for a top crust, but if you would like a bottom crust too, the filling would be put into a pre-baked crust instead. The top crust is placed over, and the pie is baked in the oven until the filling is hot and the crust is golden. This is a great way to use leftovers that isn't too complicated, and chicken pot pie is great comfort food that can also be enjoyed the next day. Actually, any meat could be used for this. And it is easy to make a big batch to have some on hand in the freezer in a pinch.