Quote:
Originally Posted by Stitchawl
Betty, my only experience with chicken pot pies came as a child when my mother would force me to eat 'Swanson's Chicken Pot Pie,' which to my palate seemed to me more like small cubes of 'stuff' swimming in boiling wallpaper paste. GAK! 
I have to believe that your homemade pies are not like that, and must be pretty good if you actually eat them rather than decorate your walls with it. I love the idea of mixing pie crust with good foods. So.... PLEASE.... give us the recipe!
Stitchawl |
I've used this recipe:
Chicken Pot Pie Recipe
Ingredients
1 1/2 tablespoons butter
1 small onion, chopped
1/2 cup carrots, chopped
1/2 cup potatoes, chopped
1/2 cup celery, chopped
2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
pinch of black pepper (optional)
1 bay leaf
2 cups turkey or chicken stock
1 cup frozen peas
2 cups cooked turkey or chicken, chopped
Pastry for 9" double pie crust
2 tablespoons milk
Method
Several hours before serving:Melt butter in a saucepan (medium heat). Add onion, carrots, potatoes and celery and cook until softened, about 5 to 7 minutes.
Stir in flour and whisk, keeping the pot on medium heat, about 2 minutes. Add seasonings and stock, 1/2 cup at a time, stirring constantly, until it thickens, about 5 minutes.
Remove bay leaf. Stir in peas and chopped turkey or chicken. Cover and set aside to cool, then refrigerate until cold. The cold filling will be quite thick.
45 minutes before serving:Preheat oven to 425°.
Spoon filling into 9" pie crust shell. Place second pastry layer over top of pie and seal the edges. Make vents in the top of the pie with a knife or fork, for steam to escape. Brush top with milk.
Bake 12 to 14 minutes, then reduce heat to 325° and bake 15 to 20 minutes longer or until pasty is golden brown and filling is bubbling.
Serves 6