.roast chicken pot pie.

Roast chicken pot pie. Or as I like to call it - poor man's pie, because really... it doesn't cost a lot to throw something like this together. I had some roast chicken leftover from the other night and some corn from when I made corn muffins on Sunday. All I needed were some other veggies thrown into the mix, pie crust, and a cream sauce! A wonderful meal on a very chilly Georgia night.

Let's start with the sauce.


Mine is more of a herb-ish/garlicky sauce which adds a nice contrast to the root vegetables and the chicken. Start by melting 1/4 cup butter in a saucepan and add 1 clove minced garlic to saute.


While whisking, add 1/4 cup flour, a little at a time. Make sure you whisk while you add otherwise you will get lumps. Lumps are not our friends. Let this cook over medium heat for a few minutes.


Now we need 2 cups milk. Again, while whisking, add the milk gradually.


Add 1/2 tsp dill weed. You really don't need to measure. If you're confident enough, just shake the jar a few times and that'll be good.


Then add about the same amount of thyme. Thyme is a good herb for anything chicken. I also added some salt and pepper to properly season the sauce.


Kick up the heat to medium high and let this thicken up. Make sure you whisk it constantly so it doesn't burn on the bottom of your pan. When the sauce is thick enough to coat a spoon, it's done. Set aside.


Chop up some potatoes, carrots, and celery. I used 2 of each. You don't need more than you see here because it adds up quickly and your pie will be bursting at the seams! Yep.. been there. lol


Chop up some roast chicken. If you don't have roast chicken, cook some chicken breasts and use those. I don't play by rules. :D

At this stage, you could throw it all in a pie crust, seal up and throw in the oven. I have found my pot pies take way too long to bake through when I do this. So I do some cooking before putting it in the pie plate.


Start by melting 2 Tbsp butter. Add a little olive oil.


Add your chopped vegetables. Stir to coat them with the oil/butter. Saute for about 4-5 minutes. The potatoes will be glassy looking.


Here I added a variety of frozen vegetables. I added about 1/2 cup peas, 1/2 cup green beans, and 1/2 cup corn. Mushrooms would be a really nice addition but I didn't have any. Season well with salt and pepper then stir everything together.



Remove the skillet from the heat and pour in your cream sauce. We're almost there!


Add your chicken. I used 2 cups worth of meat. If you want yours more "chicken-y", then add more. I like a good balance of chicken vs. vegetable.


Make a double pie crust. Roll out the bottom shell and line the pie plate. Trim off any excess. Add your filling.


Roll out the top crust and put on top. Again, trim excess, then pinch closed. Mark the top with a knife to create vents.

You wouldn't think I was a pie baker by this pie crust. I totally mangled it. Oh well. Brush with a little milk and pop in a 350* oven for about 1 1/2 hours. The sauce will probably be oozing out the top and your crust will be golden brown. A sure sign it's time to feast!


Printable version:
http://docs.google.com/Doc?id=dg2vfjqm_122mg2sb3fp