Friday, 6 March 2009

Chicken Pot Pie!

These are all American measures and temperatures as they come from my friend Heidi's recipe blog- 425*F is 220*C. I used ready roll puff pastry from Sainsburys for the topping.

Chicken pot pie – Amber Westfall
1/3 cup butter
1/3 cup flour
2 cloves garlic, minced
1/4 tsp pepper
1/2 tsp salt
2/3 cup milk
1 1/2 cups water
2 tsp chicken bouillon granules
celery seed
2-3 chicken breasts cooked and chopped
2-3 cups of frozen veggies (I usually use the Birds Eye classic blend and use about 2/3 of the bag)

For filling:
Melt butter in large sauce pan, add garlic, salt and pepper. I usually let this mixture cook for just a few minutes. Add flour cook for another couple of minutes. Slowly whisk in milk, water and bouillon. Bring to a boil, boil for 2 min stirring constantly. Remove from heat, stir in veggies and chicken.
Sprinkle pie crust top and bottom with celery seed - bake in a 425 degree oven for 45 - 50 min till golden brown

Lady and Sons Crust – Paula Dean
4 sheets frozen puff pastry
1 egg beaten

Cut each sheet of frozen puff pastry into 1-inch strips, 8 inches long. On a large cookie sheet, weave strips into a lattice large enough to cover pot pie. Brush beaten egg onto each lattice square. Set oven to 350 and bake until dough rises and is a rich golden brown. Place on baked pie and decorate with extra puff pastry.

You can make individual small pies to make it a little fancier and fun!!

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