The weather is getting chilly. FINALLY!!! This is such great weather for Comfort Food. I decided it was time for Chicken Pot Pie. I haven’t made it in a while. And the last time I did, it wasn’t that good. Surely I could find a better ‘from scratch’ recipe. I visited several sites of fellow bloggers – Rebecca of Ezra Pound Cake, Chelle at Brown Eyed Baker, Elise at Simply Recipes, and several others. After reading those I just put my own together. Isn’t it pretty. So what did I do. First I sauteed a handful of baby carrots, two stalks of celery, diced, and a small sliced onion in a little EVOO in a dutch oven. I used one can of Swanson’s Vegetable Broth and added a couple of cups of water. I brought this to a boil, added some fresh ground pepper, salt to taste, dried parsley When it was a good boil I added 5 leg quarters. Cook the chicken until it can easily be removed from the bone and remove from the broth. Add in a cup or so of corn and butter beans, a half can of green beans. and continue to cook. Cool the chicken and remove from the bones. I like my stews and stuff chunky, so I left the meat in large pieces. I used a bottom crust and piled the meat on top. Next I spooned all the veggies onto the meat. I poured some broth over the whole and topped with a second pie crust. I ‘forked’ the top to let the steam out and baked at 370 for about 20 or so minutes. Voila Chicken Pot Pie! The hubs liked it as did the son. Guess I found my new recipe.
I will make one change. Next time I won’t add the extra broth. It filled the pie too much and I think just the veggies and chicken would have provided enough broth for the pie. Also, since I had overlapped the crust on the pie plate it stuck. Next time I will butter the ridge of the pie plate.
You can use any combination of veggies you like. And any seasonings, too. Thyme, Sage, Bay Leaf. Whatever you like. One more thing — ENJOY!!