I have been so hungry for chicken pot pie and I made one yesterday that was so good. No real recipe but I made the same all butter crust from The Book On Pie that I’ve been using. I made enough for a double crust.
For the filling, I started with butter, added chopped onions, celery, potatoes, carrots. I intended to put green peas in there but I forgot to add them. I sauteed the veggies til the carrots were somewhat tender. Then I sprinkled a couple of tablespoons of flour over the veggies, cooked the flour til it was brown enough to have a toasted flavor. Then I poured the broth from the jar of chicken into the skillet, let it simmer a bit, then added about 3/4 cup of cream.
Having the home canned chicken made this project a breeze. It was so quick to shred the chicken just using my fingers.
I added chopped parsley, a bit of chopped rosemary and a sprinkle of dried thyme.
Poured it all into a pie shell and baked it at 400 for about 20 minutes, then reduced the temp to 350 for 20 minutes. The filling was done when I poured it in. I just needed the crusts to cook. The bottom crust was parbaked but the top one wasn’t.
Can you kinda see how flaky this crust is?
I am so impressed with Erin McDowell’s all “buttah” pie crust recipe. The crust on top of the pot pie isn’t scorched. There was an egg wash on there to make it get dark but it isn’t burned at all.
It was yummy! I can’t wait to have leftovers today!
I cooked the filling in a cast iron skillet that Chad had reseasoned for me. After making that sauce, all I did was wipe it out with a paper towel.
I love cooking in cast iron!