Hey there. 🙂
As the cold weather rolls in, so does the need to fill your belly with warm foods.
At least, that’s how I feel.
So today I made chicken pot pies.
Four to be exact.
1 to give away, 1 for lunch, & 2 to freeze for those days when you’re too cold to do anything but drink cocoa by the fireplace.
I also got to see my favorite disabled & toothless stinky weenie friend: Zero the daschund.
He’s a good cuddle buddy. As you can see. 🙂
As you can see in the background, Miss Thang was enjoying a potassium-filled breakfast. 😛
Okay, time for my chicken pot pie recipe. 🙂
Today’s mise en place. 😉
Here’s what you’ll need:
1 recipe for a double pie crust, quadrupled – I use the Crisco recipe which can be found on their site 🙂
2 pounds chicken tenders, cut into 1″ cubes
3 bags of frozen mixed veggies, thawed
1 bag baby carrots, chopped
1 c frozen peas, thawed
1/2 c frozen green beans, thawed
1 white onion, chopped
2 sticks butter (1 c)
1 c flour
1 quart half & half
1 egg, whisked (to brush on uncooked pie crust)
Preheat your oven to 350F.
Boil chicken with salt & pepper, until the temperature of the chicken is 165F.
While your chicken is boiling, chop your onion & your baby carrots.
Melt your butter in a stock pot.
Then whisk in your flour.
This is called a roux. 🙂 (equal parts butter & flour)
It’ll thicken up pretty quick, & once it does, is when you add your half & half.
Whisk constantly until the half & half thickens up.
Then remove from heat & stir in your veggies.
Now, your chicken should be fully cooked. 🙂
Add your cooked chicken to your veggie mix, adding salt & pepper to taste, & pour 1/4 into each pie shell.
Then cover with your top crusts, & pinch edges closed.
Brush your top pie crusts with egg.
Then pop it in your 350F oven for about 20 minutes.
Cool slightly then cut.
As you can see we are pretty ready for Christmas over here. 😉