Monday, May 23, 2011

Chicken Pot Pie

Chicken pot pie is one of the most traditional comfort foods in America. It's hot, filling, tasty, and, in my experience, absolutely delicious. My favorite version of this wonderful dish includes potatoes. Here is a recipe from Taste of Home with a few tweaks.


3 medium carrots, sliced into bite-sized chunks
2 medium potatoes, peeled and cut into bite-sized chunks
1/4 cup butter
1/4 cup flour
2 cups chicken broth
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups cubed cooked chicken
1 cup frozen green beans, thawed (I ran warm water over mine to thaw them out, and then I cut the ones that were too long in half)
Pastry for double crust pie (9 inches). No, I didn't include the recipe for pie crust; you're going to have to dig it up yourself. I recommend using oil pastry!


Place the carrots and potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat and cook for 10-15 minutes or until vegetables are tender.

Meanwhile in another saucepan, melt butter over medium heat. Gradually stir in flour until smooth. Slowly add chicken broth, thyme, salt, and pepper. Bring to a boil, stirring all the while until slightly thickened.

Drain the carrots and potatoes and return to their saucepan. Stir in the white sauce you just made, the chicken, and the beans. Make sure everything is fully combined, and then spread in deep 13x9 baking dish. You can grease the dish, but I found it didn't make much of a difference. Roll out pastry into a rectangle, lay over pie filling. Pinch the edges to seal and poke in several places with a fork.

Bake at 375 degrees for 30-35 minutes, or until pastry is golden brown and the filling is bubbly. Enjoy!

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