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Chicken pot pie - freezer optional By Chef Kady Guyton
Usually this time of year I'm haunting the produce stands plotting the best way to get all the new fruits and vegetables on my grill. Unfortunately, spring is being leisurely in arriving this year and I'm still making use of my oven.
One the best things to pull out of a hot oven is a pie. While pie for dinner is a great idea, it's not something that should be enjoyed every day. Unless it's a pot pie made from scratch.
Many people have their first pot pie experience when they pop the little aluminum pans out of the freezer and into the oven. While that is one way to go, making the filling yourself means that it can be customized however you want and the sodium content will be quite a bit lower.
This is a good recipe for using up any leftover meat that might be hanging around. Chicken is traditional, but roast beef, fish or tofu could all be used with tasty results. Because the pie is in the oven only long enough to brown the crust, this is a also a good dish to make in advance. Once assembled, the pie can be frozen prior to baking and either thawed or put straight into the oven.
Many recipes call for the chicken to be white meat only. Personally, I find dark meat to be more flavorful, so I used that instead. I also prefer to roast the meat rather than boiling, so if you have some leftover roast chicken, you're in luck.
When is comes to the crust, do whatever makes your life easier. If making and rolling out a homemade crust is therapeutic, then go right ahead. If buying a package of pre-made crust makes more sense, there will be no judgements from me. The end result will be great no matter what.
Creating the filling involves making a roux. A roux is equal parts flour and fat - in this case butter. The only trick to making a successful roux is to whisk throughly. The mixture should be smooth and lump free, a whisk is the best way to get there.
Once in the oven, the filling may bubble over. To minimize the excitement, put a baking sheet on the rack under the one in use.
Chicken Pot Pie
1 pound cooked skinless, boneless chicken, cubed
2 (9 inch) unbaked pie crusts
Directions:
2. In a saucepan, combine carrots, peas, and celery. Add water to cover and boil 10-15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Line a pie pan with the bottom crust.
5. Place vegetables and chicken in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
6. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
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