Have you ever looked back at an old post/recipe and simply laughed. I often look back at old pictures that I thought were great at the time, that really aren't. Today I happened to be flipping through the recipes and stumbled upon chicken pot pie. When I made this new blog I transferred over some of my recipes. Just the ones that people most often looked at/asked about. I knew I wouldn't be cooking for awhile so I needed to have a few recipes on here, it is partly a food blog. However, I didn't really review them before I posted them over here.
I make chicken pot pie about once a week, lately (not always with crust). However, I haven't looked at my recipe in ages. When I looked at this old one, I simply had to laugh. I don't do it that way anymore. I haven't bought chicken bouillon in ages! Since I was making chicken pot pie tonight I thought maybe I should update this.
We won't even talk about that old picture. Got to love the glare of the flash! Back then I didn't understand how natural light was your friend and flash was your enemy!
Chicken Pot Pie
5 Cups of Diced Cooked Meat (Turkey/Chicken)
6 T Unsalted Butter
3/4 Cup Flour
1 Onion
1/4 Cup Heavy Cream
5 Cups Chicken Stock
2 Cups of Diced Carrots
3 Cups of Cubed White Potatoes
1 1/2 Cups Frozen Peas
1 t Poultry Seasoning
Kosher Salt to Taste
Black Pepper to Taste
Pie Crust
Melt butter in a large pot, add the diced onions and saute until tender. Add flour and whisk until smooth (no flour chunks). Allow to cook for about a minute.
Add chicken stock and whisk until smooth. Add all remaining ingredients and stir until combined. Season to taste.
Ladle into your pot pie dishes and cover with crust. Puncture a few holes in the top of the crust.
Bake at 375 degrees for 45-60 minutes depending on the size of your dish.
*Please note, normally it looks more white. However, bug and I are dairy free for a couple weeks so I left out the cream for today. Also, the crust looks dark because it is a whole wheat crust.
Many days I make this without crust and simply scoop it in a bowl. On those days I usually make the roux in a separate pan (the butter and flour mixture) and add it toward the end once the veg are cooked through. Additionally, I add those delicate peas and the cream at the end, after the roux, instead of when the rest of the lot go in. It is my go to, quick and easy, and I don't have a clue what to make for dinner... dinner.
I make chicken pot pie about once a week, lately (not always with crust). However, I haven't looked at my recipe in ages. When I looked at this old one, I simply had to laugh. I don't do it that way anymore. I haven't bought chicken bouillon in ages! Since I was making chicken pot pie tonight I thought maybe I should update this.
We won't even talk about that old picture. Got to love the glare of the flash! Back then I didn't understand how natural light was your friend and flash was your enemy!
Chicken Pot Pie
5 Cups of Diced Cooked Meat (Turkey/Chicken)
6 T Unsalted Butter
3/4 Cup Flour
1 Onion
1/4 Cup Heavy Cream
5 Cups Chicken Stock
2 Cups of Diced Carrots
3 Cups of Cubed White Potatoes
1 1/2 Cups Frozen Peas
1 t Poultry Seasoning
Kosher Salt to Taste
Black Pepper to Taste
Pie Crust
Melt butter in a large pot, add the diced onions and saute until tender. Add flour and whisk until smooth (no flour chunks). Allow to cook for about a minute.
Add chicken stock and whisk until smooth. Add all remaining ingredients and stir until combined. Season to taste.
Ladle into your pot pie dishes and cover with crust. Puncture a few holes in the top of the crust.
Bake at 375 degrees for 45-60 minutes depending on the size of your dish.
*Please note, normally it looks more white. However, bug and I are dairy free for a couple weeks so I left out the cream for today. Also, the crust looks dark because it is a whole wheat crust.
Many days I make this without crust and simply scoop it in a bowl. On those days I usually make the roux in a separate pan (the butter and flour mixture) and add it toward the end once the veg are cooked through. Additionally, I add those delicate peas and the cream at the end, after the roux, instead of when the rest of the lot go in. It is my go to, quick and easy, and I don't have a clue what to make for dinner... dinner.
Looks yummy!
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