The weather has been crazy lately, going from warm to freezing in a matter of hours. However, at the moment it happens to be a chilly, rainy night which has put me in the mood for one of my favorite cold weather foods, Chicken Pot Pie. Ive never really used a official pot pie recipe from a cook book, just sort of wing it each time, so if there is something in the recipe below that you happen to not like, just omit it for another of your favorite vegetables.
Ingredients:
Milk
Fresh: Carrots
Potatoes
Chicken
Canned: Corn (drain the liquid)
Peas (drain the liquid)
Cream of Chicken
Seasonings to Taste
Cornstarch
Two Pie Doughs
One Egg Yolk
Chop the Potatoes and Carrots and place in a large bowl
Add in the Peas
And Corn
Cut the Chicken into cubes
Then season and fry until cooked
Pour the Cream of Chicken into the vegetable mix
Then add 1/2 a can of Milk
Mix thoroughly, also adding the spices to taste and about 2 Tbls. of Cornstarch to help the mixture thicken when baking
Stir in the Chicken pieces
And pour into the prepared pie shell
Cover with the other Dough
And fold both edges into the center (you can flute the edges and trim off any excess dough, this is just how i prepare mine so the outer crust is thicker)
Mix the Egg Yolk with a small amount of Milk and use it to Egg wash (coat) the crust
Cut some slits in the top so the filling wont bubble over and place into a pre-heated 350 F oven and bake for 45-60 minutes or until the Crust comes out golden brown
Once done, remove the Pie from the oven and let rest for 30 minutes or so to set
Then slice and serve
The flavor was a little mild, next time ill double the spices, but the chicken and vegetables turned out nice and tender, and the crust buttery and flaky the way I like it.
