Chicken Pot Pie
Easy to put together chicken pot pie. Use rotisserie chicken from the grocery store to speed up prep; it takes about an hour from start to finish, but the melding of the flavors in the finished dish is worth the time. I adapted this from the Southern Living 20th Edition Annual Recipes, published in 1998.
Easy to put together chicken pot pie. Use rotisserie chicken from the grocery store to speed up prep; it takes about an hour from start to finish, but the melding of the flavors in the finished dish is worth the time. I adapted this from the Southern Living 20th Edition Annual Recipes, published in 1998.
- 1/2 t salt
- 1 small onion chopped
- 8 oz fresh mushrooms sliced
- 1/4 c butter/margarine
- 1/4 c all purpose flour
- 1-1/2 c organic/low salt chicken broth
- 1-1/2 c half and half i subbed 1/2 heavy cream, 1/2 soy milk and it worked
- 1 t black pepper freshly ground
- 1 t poultry seasoning
- 2 t butter or margine
- 3-1/2 c rotisserie chicen chopped
- 1 15oz pkg refrigerated pie crusts
- 1 16 oz pkg frozen mixed vegetables
- Carbohydrate 6.08079068867592 g
- Cholesterol 15.2650000129043 mg
- Fat 5.95223505755803 g
- Fiber 0.989775872269846 g
- Protein 1.64065357401204 g
- Saturated Fat 3.68470957045816 g
- Serving Size 1 1 Serving (54g)
- Sodium 43.551637769469 mg
- Sugar 5.09101481640607 g
- Trans Fat 0.46634275357215 g
- Calories 80 calories
Step-by-step
- Melt 1/4 c. butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add chicken broth and half and half; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt, pepper and poultry seasoning; set sauce aside.
- Melt 2T butter in a skillet over medium-gh heat; add mushrooms, onion, and bag of mixed vegetables. Cook, stirring constantly, until vegetables are tender. Drain and stir vegetable mixture and chicken into sauce.
- Fit 1 piecrust into a 9" deep dish pie plate (make sure it's deep dish!) according to package directions. Spoon filling into crust; top with remaining piecrust. Trim off excess pastry. Fold edges under, and flute. Cut slits in top.
- Bake at 375 degrees for 30 to 40 minutes or until top is golden, covering edges with strips of aluminum foil after 20 minutes to prevent excessive browning.
Cooking flour in butter for precisely one minute removes the raw starch taste without browning the roux. Watch the saucepan closely during this minute because flour burns quickly on medium-low heat. Adding cold broth and half-and-half too fast causes lumps. Pour the liquids in a thin stream while whisking constantly to ensure a smooth, velvety sauce. Scaling this recipe up or down requires careful math. Doubling the filling ingredients means doubling the flour and butter base proportionally, but baking times do not scale linearly. A larger volume of filling inside a standard deep-dish pie plate retains internal moisture longer, requiring extended baking time at 375 degrees to cook the bottom crust thoroughly through the glass or metal. Conversely, halving the recipe for a smaller household creates excess filling unless the pie dish size drops from nine inches to six inches. Using pre-cooked rotisserie chicken saves preparation time, but chop the meat into uniform bite-sized pieces so the filling distributes evenly across the crust. Guard the pastry edges with aluminum foil after twenty minutes of baking to prevent the butter in the crust from burning before the internal temperature reaches safety and bubble point. Pair this rich pastry dish with a sharp, acidic green salad dressed in simple vinaigrette. The bright vinegar cuts through the heavy dairy fat of the half-and-half sauce.
