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.)
.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!