Jayne's chicken pot pie

6 Servings

Ingredients

Quantity Ingredient
¾ Stick of butter
1 large Onion, chopped
6 tablespoons Flour
2½ cup Chicken stock
1 large Potato
2 Boxes mixed frozen veggie
1 Box frozen peas and carrots
2½ cup Chicken (cubed or shredded)
1 pounds Mushrooms
Salt and pepper to taste
1 cup Half and half
¼ cup Heavy cream

Directions

Clean and slice the mushrooms. Cook till JUST done. Remove from pan. In that large pan, melt the butter. Add the onion, let that cook till transparent. Meanwhile, in another sauce pot, bring to boil and throw in the potatoes, cook for about 5 mins. Then I add all the frozen veggies, and cook for another few minutes. Then drain them well. Back to the onions, add the flour, and cook for 2 mins. Add the chicken stock and bring to a boil, constantly stirring with a whisk to avoid lumps. Cook for about 5 mins. Add the cream and the half and half. Simmer for another 5 mins. Add the chicken and the veggies and the mushrooms. Mix well. Now at this point, I decide HOW many I am feeding. If its a large group, I would make one large pie.

But usually its just me, so I throw some pie crust on a baking sheet and cook till browned, and since I am NOT baking the chicken mixture I let it cook for a little while till the potatoes soften up. Throw it into a bowl, with broken pieces of the crust. Another great way is the frozen puff pastry shells. I make one or two of them, and then pour the mixture over the shell. If you are making one pie, just line the bottom of a greased baking pan with one of the crusts, and then add mixture, then cover and crimp with the other crust. Make sure you slit the top to vent it. Cook in oven for approx 30 mins or until the crust is nice and golden. Formatted by jayne@...

*Note: I usually make this in the winter. But the few times I have made it in the summer when all those veggies are available fresh, it is a taste sensation!! Just make sure you blanch all the veggies.

Posted to MM-Recipes Digest V4 #9 by jayne@... on Mar 12, 1999

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