Meal Two: Chicken Pot Pie

As promised Dish 2 from the Roasted Chicken. 

Chicken pot Pie.  This is super easy, don’t be scared by the crust (there’s an “easy button method at the end). 

 

Ingredients

2 cups Shredded Chicken (leftover from buttermilk roasted chicken)

1 large Carrot

½  medium Yellow Onion

1 medium Russet Potato

1 cup Frozen Peas

1 Shallot

1 can Cream of Mushroom Condensed Soup

Garlic

Butter

Salt and pepper

1.  Heat oven to 375 degrees.

2.  Make dough from Apple of my Pie, https://obsessivelee.com/2011/03/09/apple-of-my-pie/.

3.  Shred Roasted Chicken from the night before and put aside.

 

4.  Peel Carrot and dice into small Squares.  Chop onion.  Peel and dice potato into small squares  (to get uniformed cuts I like to use a mandolin.)  Defrost 1 cup of peas.  Dice Shallot and Garlic.

5.  Melt butter in medium sauce pan.   Add garlic and shallots till soften and fragrant. Add Cream of Mushroom Soup.  Bring to a soft boil and add vegetables.  Let simmer till potatoes and carrots are soft.  Use flour to thicken filling if needed.

6.  Roll out dough into your bake ware. 

    – I used muffin/ cupcake pans for individual pies.  The mouth of a Double Old- Fashion glass is the perfect size for crust cutouts.

 

7.  Fill each crust with filling. Cover each pie with crust.  Pinch sides with fingers.   

8.  Brush Tops with egg whites and pop in oven till golden brown, about 20 mins.

 

 9.  Let cool for 10 mins then ENJOY!

TIPs and TRICKs:

For a quicker recipe, use phyllo dough instead of making your own crust.  Use frozen mixed veggies, but don’t forget the potato.

 

1.  Thaw phyllo as directed by packaging.

2.  Carefully pull one sheet of dough from package.  If it breaks its okay, just try to keep it as together as possible.  Butter the phyllo sheet.

3.  Arrange phyllo sheets in a starburst pattern by turning each sheet  25 degrees each time, about 6- 8 sheets depending on your desired thickness.

4.  Fill with pot pie fillings.

5.  Fold over each corner and brush with butter.

6.  Pop in oven till golden brown, about 10 mins.