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June 02, 2007
Chicken Pot Pie
I was hungry for pot pie, so I threw one together.
I sauteed some carrots in butter and vegetable oil. I realized I didn't have a good onion, so I added onion powder, and then salt and pepper.
Once they were half-soft, I added about a half-cup of flour, and let it cook to get the flour taste off it. I had some leftover heavy cream in the fridge from a yummy chicken tettrazini I made last week, so threw that in, along with some chicken broth I had in cans. (I have to use that up before I use the good homemade I have in the freezer.)
Added a bag of frozen peas and some cooked chicken I had in the freezer (though I partially thawed the chicken in the microwave).
While it was heating, I preheated the oven, buttered a 9x13 dish, and took the pie shells out of the fridge. The package said to pre-bake a one-shell pie at 450 degrees, so I set the oven to 425.
Once the filling simmered and felt thicker, I took it off the heat, poured it over into the dish, wiped the edges of the dish to make the pie crusts stick better, and lay the crusts over the filling. They are round but the dish is rectangular, so I layered them like a Venn Diagram, crimped the edges good, and cut some vent holes in the crusts.
I put a milk-wash on because I didn't want to hassle with beating an egg and then feeling guilty for throwing the unused egg away. Then the best part: I salted and peppered the crust! Martha's guest told us to do that, and I tried it, and I wholeheartedly endorse it.
I baked it for 25 minutes, then another 15, until the crust was as crusty as I wanted it, and the filling was good and hot. I let it rest for 5 minutes before cutting it, and it was deeeeeelish.
Cookery | By The Newest Worker | 09:41 PM
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