Friday, 19 June 2009

• potted chicken pie

  thought i would spice up the title a bit...

  so i made a chicken pot pie, homemade, on wednesday. while i was in michigan this past weekend, my mom was talking about it, and it sounded so good that i just couldn't get it out of my mind!  so here's what i did:

  ingredients: 
  ~chicken - i went to the local grocery schnucks and purchased a pre-roasted chicken. that takes alot of work out of it!  ended up getting the herb chicken, brought it home, took all the tasty chicken bits off the bones, and, since it wasn't very large, ended up using all the chicken so we had a very full pot pie.
  ~frozen veggies - i got a mixed bag of frozen veggies - corn, peas, and beans - 16 ounces.  you don't have to let it thaw - i took mine out of the freezer while i made the crust, so it was starting to thaw a bit when i mixed it all together.
  ~1 can of cream of chicken soup
  ~1/2 cup of chicken bullion water mixed with two tbsp of flour - make one chicken bullion cube as suggested, and take a half cup of that and mixed in the two tbsp of flour.
  ~some thyme - how's that for specific!
  ~crust - you can make your own like i did (using the infamous lynema homemade pie crust) or buy a pre-made crust. i also found a recipe online that recommends taking 3 tubes Pillsbury's crescent rolls, and press them into the bottom of the pie pan, making sure there are no seams or holes - if you do that, let me know how it turns out!
  ~1 egg

  instructions:
  ~pre-heat oven to 350 (i think)
  ~mix the 1/2 cup of chicken bullion water mixed with 2 tbsp of flour with the can of cream of chicken soup.  add chicken and frozen veggies (i used the whole bag - again, for a very full pot pie). add some thyme for added flavor.
  ~dump the mixture into the crust-lined pie pan.  add a top crust to your pie.
  ~cut some slits into the top crust, so you watch for juices bubbling up and so your pie doesn't explode.
  ~if you are using a regular homemade crust, beat up the egg, and brush the egg over the top layer of crust.

  i didn't know how long to cook it, so i put it in at 350 for a half hour at first, and then bumped the temp up to 375 and cooked it for another half hour (ended up being a bit of a late dinner).  watch for the top crust to get golden delicious, and for juices bubbling up.

  if you are using crescent rolls for crusts, you'll want to make sure your pie innards are warmed up already since you won't be able to cook it as long.  the recipe i found suggested cooking for 11-15 minutes at 300 degrees.

  here's what mine looked like when i took it out:

  

  

  

  i felt like the insides were a little dry, so when i make it again, i think i'll add more of the chicken bullion water next time - see if i can get some more juices.  but it was delicious!  i will definitely make it again!

   

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