photography recipes

Chicken Pot Pie a la Sunshine

April 6, 2011


I love the warm weather for many reasons, but I love eating on our porch with the sunlight shining on our food. (Well, unless the porch is covered in pollen.) I’ve made chicken pot pie several times in recent weeks, and finally got the recipe down. I’ve always made at least 2 pies at a time, so I’ll record the recipe as such (This also works well with cooking a whole chicken, using the meat and the broth with plenty of extra meat for other dishes):

Ingredients (for 2 pies):

  • 1 1/2 pounds of cooked chicken, cut/cubed (or, approximately 3 chicken breasts)
  • 2 cups sliced carrots
  • 1 cup frozen green peas
  • 1 1/2 cups sliced celery
  • 2/3 cup butter (1 1/2 sticks)
  • 1 cup chopped onion
  • 1 cup chopped mushrooms
  • 1 1/3 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon celery seed
  • 3 1/2 cups chicken broth
  • 1 cup cream (can substitute all milk if desired)
  • 1/3 cup milk
  • 4 (9 inch) unbaked pie crusts (I have been using pre-made crusts recently, but my favorite pie crust recipe is here.)

Directions:

  1. Preheat oven to 375 degrees F, and line pie plates with pie dough.
  2. Over medium heat, cook onions and mushrooms in butter until soft. Gently whisk in flour, salt, pepper, and celery seed, adding chicken broth, cream, and milk, stirring until mixture becomes thick.
  3. In a mixing bowl, mix chicken, carrots, peas, and celery together and place in bottom of pie crusts until near the top edge of the pie dish. Pour liquid mixture over chicken + veggie mixture, ensuring that it covers the entire dry mixture. Place remaining pie crusts over top and seal edges. Place a few slits in the crust to allow for steam to escape.
  4. Bake in the preheated oven for 45 to 50 minutes, or until crust is golden brown. Cool for 10 to 15 minutes prior to serving. (There may be some leftover of both mixtures, depending on the size of your pie plates. In this case, I usually use a small bread pan and fill it with the dry mixture then pour the hot liquid over top, as done with the pies. It results in a sort of casserole and is also a yummy  dish!)

Goes well with a fresh garden salad or fruit. And sunshine. Or rain.

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