Tuesday, April 29, 2014

pot pie

A first for me...
homemade chicken pot pie
Another great use for rotisserie chicken.
Chicken Pot Pie
4 T. butter
1/2 c diced onion
3 carrots
3 small potatoes
handful of frozen peas
1 stalk celery
1/4 c flour
1 can chicken broth
salt and pepper
thyme to taste
1/4 c half and half or cream
unbaked pie crust or store bought puff pastry
Melt butter and add onion, carrots, potatoes, celery and garlic.
Cook until onions turn translucent.
Stir in the chicken and then sprinkle the flour over top all and stir it until it's all combined.
Cook for 1 minute, then pour in the chicken broth. Let this cook and thicken.
Add thyme, salt and pepper.
Add half and half or cream, then stir and let it bubble up and keep thickening.
Pour filling into pie crust or if using puff pastry pour into deep dish pie pan
 and top with crust or puff pastry.
Bake for 30 minutes in 375 degree oven or until top is golden brown.
I am adding thyme to my herb garden this summer...
love it with chicken dishes.

1 comment:

  1. I may put this on my weekend dining schedule. Looks perfect for a rainy day.