Monday, March 8, 2010

Chicken pot pie

Some of my friends were over the other day and I made them Chicken Pot Pie, because they had never had it and I love making it. It was delicious!






The recipe:
- About half an onion
- 2 tablespoons of butter
- Some peas, corn, and carrots 
  (I usually buy the small cans of peas and corn and cut up a hand full of carrots)
- A package of chicken breast strips 
- 1/4 cup flour
- 2/3 cup milk
- 1 3/4 cup chicken broth
- Some salt and pepper

Directions:


In a saucepan heat up the butter while getting the onions and carrots ready. The amount of onion doesn't really matter, just do it to taste I guess. When everything is chopped, throw the onion in with the butter and saute them (I usually let them get brown). The rest of the veggies can go in a pot with water to boil/cook. 
I like cutting veggies and everything else before dealing with the raw meat, because it's less of a hassle. So when you're all done with the veggies, move on to the chicken. Cut off all the parts you don't want to eat, and then throw the good parts in the oven for about 20 minutes at around 400? I think I switch up the temperature every time. Cook them until white, and they look like you'd eat them. 



The onions should be done by the time the chicken is ready to go in the oven. Add the 1/4 cup of flour to the onions and mix. It should turn kind of pasty. Then add the milk, chicken broth, salt, and pepper slowly while stirring. I like using a whisk for this because it helps kill the lumps that were made when it turned in to a paste. Let that simmer till it gets thick. 



When the chicken is done in the oven, rip it into pieces and throw it in that pot that you probably forgot about that is heating up your veggies. Let it cook a little longer while you get out your pie crusts. You can make them if you want but I don't know how, I always buy them. Strain the vegetable and chicken mix then throw it in the crust covered pie tin with the sauce mix. 




Cover that with more pie crust and tin foil around the edges. Bake that in the oven at about 400/425 degrees for around 30 minutes. Then let cool for 10 minutes, and eat it. But don't forget the tin foil around the edges or to stab holes in the top crust. 


2 comments:

  1. Yay Jill!! oh man I wish I could have tried some of that...

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  2. I'll definitely make it for you sometime! I love making it!

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