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