Chicken Pot Pie, my version
One of my family’s favorite recipes is chicken pot pie. I made this again this week, and it is a real hit. The difference with this recipe is that you roast the veggies before you put them in the pie. (all of the ingredients are in bold)
1) Roast until tender about 25-40 minutes at 400*
1-2 large sweet potatoes, large dice
5-8 red potatoes, med dice
1 large onion, large dice
4-6 large carrots, sliced
2) Cook 5 chicken breasts in water, reserving the liquid for the broth. Cut them into pieces and reserve them.
3) Make a gravy mixture. First, make a roux from: 1 stick of butter and 1/2 cup of flour. I explain below how to make a roux.
Add the spices: 1/2 t. dried thyme, 1/2 t. dried basil, 1/2 t. sage, 1 T. parsley, 1 T of better than bouillon (or regular chicken bouillon), 4 oz. cream cheese.
Thin the roux with the remaining chicken broth, and either 1 cup of water or milk
Add one package of frozen peas to the mix. Don’t forget to add the cooked, diced chicken into this mix. Taste and see if you need any salt.
Line the bottom of the pan with a pastry crust (store bought) or make your own.
When the veggies are ready, spoon them on the crust, layering with the gravy mixture. Seal the top with a top crust. Bake for 30 minutes more at 400* or until crust is golden.
Notes: To make a roux: all you need to do is melt the fat and stir in equal amounts of flour. The mixture will be a thickened mixture that will lend itself to being thinned for gravy or creamed soups.
Even though there is a lot of FAT in this recipe, it is a great recipe for high energy kids, who never seemed to get filled up on anything!! As for the adults, well.. we make sure we have a big workout on that day!