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ACt · 12-02-2010, 11:13 AM

Part 3 - Chicken Pot Pie

This is an extra recipe for when you have extra meat but not necessarily enough to feed a couple of people.

2 tbsp butter
2 potatoes, chopped
2 onions, diced
2-3 carrots, diced
optional veg: zuccini, mushroom, peas
Leftover chicken, chopped
1/3 cup of flour
1 3/4 cups of milk
1 3/4 cups of stock
1/2 tsp salt, pepper, taragon, oregano

Biscuit top
1 cup all purpose flour
1/2 cup whole grain flour
1/2 tsp salt
1/4 or less cold butter, cubed
2/3 cups milk

Preheat oven to 400F

Melt butter in pan and fry up your veggies. You'll want the potatoes to be in fairly small cubes (dice size or smaller) so they'll cook faster. Add flour to mixture (maybe more butter too) to create that roux thing talked about before. Stir in milk and stock, heat until it simmers and begins to thicken, add chicken and spices and in a few minutes transfer to 2L bakingware dish. You know - those white pots with lids.

Now, it's not pot pie without a crusty top. So mix flower, salt and cold butter (cubed) and then stir in milk to it is a thick, sticky mess. As best you can, lay it out on top of your chicken/veg mixture. Most likely it'll just clump and won't be even, but hey - that's part of the charm.

Place in oven uncovered for 40 minutes or until the top is golden brown and crispy and the mix below is bubbling out the edges.

Overall, should only take 20 min to prepare, so one hour meal.

12-02-2010, 11:13 AM	#107
ACt Heart Wizard Join Date: May 2009 Location: The Halls of Irreverence Posts: 3,285 Thanks: 5,337 Thanked 18,796 Times in 4,884 Posts	Re: Cooking Time Part 3 - Chicken Pot Pie This is an extra recipe for when you have extra meat but not necessarily enough to feed a couple of people. 2 tbsp butter 2 potatoes, chopped 2 onions, diced 2-3 carrots, diced optional veg: zuccini, mushroom, peas Leftover chicken, chopped 1/3 cup of flour 1 3/4 cups of milk 1 3/4 cups of stock 1/2 tsp salt, pepper, taragon, oregano Biscuit top 1 cup all purpose flour 1/2 cup whole grain flour 1/2 tsp salt 1/4 or less cold butter, cubed 2/3 cups milk Preheat oven to 400F Melt butter in pan and fry up your veggies. You'll want the potatoes to be in fairly small cubes (dice size or smaller) so they'll cook faster. Add flour to mixture (maybe more butter too) to create that roux thing talked about before. Stir in milk and stock, heat until it simmers and begins to thicken, add chicken and spices and in a few minutes transfer to 2L bakingware dish. You know - those white pots with lids. Now, it's not pot pie without a crusty top. So mix flower, salt and cold butter (cubed) and then stir in milk to it is a thick, sticky mess. As best you can, lay it out on top of your chicken/veg mixture. Most likely it'll just clump and won't be even, but hey - that's part of the charm. Place in oven uncovered for 40 minutes or until the top is golden brown and crispy and the mix below is bubbling out the edges. Overall, should only take 20 min to prepare, so one hour meal.