Friday is Pieday!

Hello..Hello...are you ready to eat Pie? As I mentioned before, I have decided to do 3 dessert pies and one savory pie every month. So this week we are going to make a delicious savory pie. Raise your hand if you love Chicken Pot Pie! I love pot pies of any variety...the creamy sauce, the vegetables and that tender flaky crust...YUM! Talk about comfort food, it doesn't get any more comforting than that. When I  was with my sister Mary Sue, she always made sure she had a rotisserie chicken on hand so I could make this for her..she loved it.

First let me begin by saying that this is my timesaving recipe that I never really had any measurements for until now. Also this recipe is so changeable it's not funny...use whatever veggies your family loves or maybe add your favorite herb or spice. You really can't kill this Pot Pie ;-) No time to make your crust..no problem, use a ready made. I will add, that when I do that, I always use the frozen pie crusts and never the refrigerated ones. They have a sour, fake taste to me..never liked them. If you use the frozen crusts, just sit one in the bottom of your dish and the top crust is just broken in large pieces and laid on top...it will look so rustic and homemade. Ok..for my pie you will need the following:

I am not doing those damned bullet things...I could not get rid of those little buggers!

1. 1 can Campbells cream of celery soup

2. 1 can Campbells cream of chicken soup

3. 1 can good chicken broth

4. 1 cup fat free half&half -this product is a must have in my kitchen!!!! ( can sub milk..not as rich)

5. 1 cup sliced mushrooms

6. 1/2 cup chopped onions & celery

7. 2 cups frozen peas & carrots. Cooked fresh may be used 

8. 1 cup frozen lima beans

9. 2-3 Tbl cornstarch (click for cream sauce recipe if no soups available, UK see cornflour)

10. 4 cups cooked cubed chicken

11. 2 tsp poultry seasoning

12. salt & pepper to taste 

13. 1 Tbl parsley

14. 1/2 cup shredded chedder cheese for crust ( see my sidebar for basic pie crust recipe)

Preheat oven to 350 degrees

In a large mixing bowl combine your soups, broth and H&H and pour into a large sauce pan..you could skip the bowl and mix in the pot..no problem. It will be a little thin, that's ok as we will thicken it later.

  

In a large skillet, saute your onion & celery in a little olive oil and butter until tender.

 

I added about 1 Tbl more butter here and then add the cornstarch..kind of like making a roux. Cook for just a few minutes on med heat, mixing all the time. Add mushrooms and cook 2 more minutes.

 

Add this to your cream sauce and gently simmer while stirring..you should see the sauce begin to thicken. I like a lot of creamy sauce. If your sauce is not thick enough for you, simply mix some cornstarch and cold water in a measuring cup and slowly stir into your cream sauce. Just a little at a time..don't over thicken. Add all your veggies and mix in. You can thicken with flour if you prefer..I think it tends to give my sauces too much of a floury taste..cornstarch does not impart any special taste of it's own.

I used 3 boneless chicken breast that I split to make them the same thickness to cook more evenly. Any chicken meat will work..light/dark does not matter. I season mine with salt, pepper and garlic powder...just my preference. Saute until no pink when cut . Cube the chicken in nice bitesize pieces.

                                      

                       Mix the chicken into your cream sauce.

 

Make your crust ( see my side bar ) and add the shredded cheese before the water. Roll out 1/3 of the crust and simply lay it in the bottom of your greased casserole dish. Don't worry about looks...no one will see it.

 

Roll out the other 2/3 of your dough in a circle large enough to cover your dish with extra for the edge. Pour your filling into your dish and roll the top crust onto your pie. Fold under and crimp your edge..here is where I can tell if you payed attention in pie crust class. 

Bake in a 350 degree oven until golden brown and oh so bubbly and you just can't stand it any more!

I would suggest placing a piece of foil under to catch any delicious, bubbly overflow. In my mind, it is not real Pot Pie unless it overflows a little..so rustic looking. To prevent over browning simply place a loose piece of foil over the top towards the end of baking. 

 

I cannot even begin to tell you how fabulous this pie tastes..men really love this kind of meal. The very definition of comfort food in my book. Again..please feel free make whatever changes you think your family would like...this recipe is so adaptable. It is even better the next day and I have to admit ...I ate it cold for breakfast....a real keeper! I hope you give my Pot Pie a try and please come back next Friday for Pieday!

Until next time..be kind and stay creative.