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Chicken Pot Pie
Unknowingly submitted by David Snively. Suggested alterations are included after the recipes
INGREDIENTS
- 5 cups cream sauce (recipe below)
- 3 cups diced or pulled chicken meat
- 3/4 cup fresh or frozen peas
- 3/4 cup fresh or frozen carrots
- pie crust dough or pastry
DIRECTIONS
- Combine all ingredients and put into individual or family style baking dish(es) and cover with your favorite pie crust or puff pastry top.
- Bake until crust is browned (per your crust directions).
Cream Sauce for Chicken Pot Pie
INGREDIENTS
- 1/3 cup butter
- 1/2 cup plus 2 Tbsp. flour
- 4 cups water
- 2 Tbsp. Chicken base
- 1/8 tsp. yellow food coloring
- Salt to taste
DIRECTIONS
- Combine melted butter and flour over a low heat until it bubbles.
- Slowly add the water, constantly stirring until the mixture is smooth.
- Add the remainder of the ingredients, and whip until smooth. (Note: Tester chose not to use yellow food coloring.)
First, and most importantly, aren't you curious what color food coloring the tester did choose to use?
As for the chicken, I cook it covered in water in a frying pan, then use two forks to tear it apart/shred it. I use boneless chicken breasts anywhere from 1 package to 1 1/2 packages - don't know how that relates to 3 cups but it seems to work fine.
I use one full package of frozen peas and carrots - again, don't know if that's 3/4 of a cup of each, but it seems to work.
As for the sauce, I use chicken bouillion and I haven't measured out how much I use exactly - I guess it's to taste, but it's probably a bit more than called for, assuming bouillion and base are equivalent. I also add some other spices to it. During nursing time, I've added a bit of paprika, some oregano, and some dried parsley. Garlic or onion powders have been added in the past, but are verboten now. Also, after the sauce is pretty much done, I pour the frozen vegetables into it, stir it around, and let the veggies cook a bit in the sauce. Helps the texture later on.
Elizabeth suggested (and likes) taking all the ingredients and splitting them into two casserole dishes - and then putting two pie crusts over them (one each - not two each). This seemed to work out well too - and allows more pie crust per chicken, pea, and carrot. One dish with one crust works fine, too.
You might want to have biscuits for sauce dipping, too, but that's up to you. I guess all of this is up to you, if it comes right down to it.