23 January 2009

Chicken Pot Pie

Mmm, Mmmm! This one's tasty. Here's a variation from long-time pal, Dawnelle:

3-4 potatoes, peeled and diced
3 carrots, diced
1 onion, diced

Boil in water. Drain, reserving water.

3-4 c. shredded chicken (simmer in water/broth or use leftovers)
1.5 c. peas

Mix all, spread in casserole dish. (For two meals, divide and use two smaller dishes, freezing one when all assembled.)

White Sauce:
.25 c. butter
.25 c. flour
1.5 c. broth (use leftover veggie broth from above)
1.5-2 c. milk
salt, pepper, dry mustard, thyme (to taste)

Make standard white sauce. (Melt butter, whisk in flour off of heat, add spices,broth and milk. Bring to a boil, stirring constantly.) Pour over chicken/veggie mix in casserole dish.

Frozen Puff Pastry (break into pieces to fit dish)

Arrange on top of goodies in casserole dish. (You can use biscuit, phyllo, or a pie crust dough, too.) Bake 400 degrees, 30-45 minutes, until top is golden brown.

*Make ahead and store in fridge, waiting to place dough on top until right before you bake, or freeze.
*Don't forget to save veggie scraps in freezer for making broth later!

1 comment:

  1. I hope it tasted as good as it looks, it looks so pretty!