25 more days of daily blogging!
So Bren has asked for my chicken pot pie recipe. And you know me, I LOVE sharing recipes.
NOTE: this is not a pic of my actual pot pies (see previous post). though they looked very similar.
But I don't have a recipe, because I made it up as I went along.
Here's what I did:
kk's chicken pot pies
1 rotisserie chicken
2 onions, diced
4 carrots, peeled and cut into bite-sized pieces and blanched for 2 minutes
1 bag frozen peas
1 1/2 sticks of butter
2 refrigerated pie crusts
3/4 cup flour
2 cups of chicken broth, warmed
1 cup of milk
Preheat oven to 375 degrees.
Roll out pie crusts on a floured surface. Invert the mini crock and trace a circle in the dough about an inch wider than the mouth of the bowl. Make 4 dough circles and set aside.
Remove the 2 breasts from the chicken and cut the meat up into bite-sized pieces.
Melt the butter in a dutch oven over medium heat. Add onion, and cook until onion is soft, about 10 minutes.
Add flour, and whisk together until a thick paste forms. Stir for 2-3 minutes so it doesn't stick.
Add 1 cup of broth and whisk. Add the milk. If it's really thick, add a second cup of broth. The sauce should be thick, but pourable.
Keep stirring until all of the liquid is mixed in and sauce heats.
Add chicken, carrots and peas. Stir until heated through.
Add salt and pepper to taste.
Ladle the mixture into 4 individual crock dishes.
Top each crock with a dough circle, and crimp the ends to secure it to the bowl. Make slits in the dough.
Bake crocks on a baking sheet for 20 minutes, or until the top is golden brown.
CAUTION: as delicious as these little suckers look, please refrain from digging in for at least 5-10 minutes, as the inside is insanely hot and you will burn your tongue.
TIP: if you crack the top of the crust with your spoon, some of the heat will escape.
Enjoy with a nice bottle of red and cool salad.