A chicken in every pot…pie

Published 10:25 pm Tuesday, October 13, 2009

It’s going to be a little cool this week, again. Living in the south our weather is very wishy-washy! I thought I might do a classic dish for this weather change. Something the whole family should dig into and feel very comforted.

Chicken Pot Pie

Your first option is to get a medium fryer chicken and boil, de-bone, and cut up the chicken and keep the chicken stock in place of the canned.

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– or –

Buy a rotisserie chicken from the grocery store when you get the rest of you ingredients!

I’ll use the easier one in the recipe below but it’s your choice.

You will need

1 rotisserie chicken (all the meat cut off the bone into small bite sized pieces)

1 can of chicken stock

1 can cream of chicken soup

1 large bag of the steamer peas and carrots (in the freezer section-they taste better than canned)

steam according to package in the microwave but leave off 1 min of timed cooking

1 Tbs melted butter

1 Tbs all purpose flour

1 egg

1 Tbs water

1 box of Pillsbury Pie Crust (2 rolled crusts for a 9-inch pan)

Preheat oven to 450 degrees. Combine the chicken, broth, soup, peas and carrots, butter, and all-purpose flour in a large pot. Cook on medium for about 15 minutes. Pour into buttered 9x13x2 inch baking dish or into buttered individual ramekins or oven safe bowls for personal sized dished, which I like to use. Then roll out your piecrust (if using the big pan you will have to put both crust together to put on top). If using individual servings, cut the crust where you will have about an inch to 2 inch over hang. Do the same with the large dish. Before you put the crust on take the water and the egg and beat it together. With a pastry brush, brush the mix along the outside of the dish or dishes to sort of use like glue to seal in the yummy goodness on the inside. Then place your crust on and press the outside to seal. Brush the rest of the egg on top of the crust. Bake until the crust is golden brown about 15 to 20 min. I place a large cooking sheet underneath in case of spills. Let them cool a bit and serve. This is wonderful for movie rental night!

Until next time, have fun in the kitchen, experiment and indulge your cravings.

Laura Clements is the pastry chef at Napoleon’s.