You can cook with confidence and style
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This Chicken Pot Pie Recipe is wonderfully flexible.
You can substitute turkey. You can serve it as a pie or serve
it over biscuits or even pasta.
You can also substitute diced potatoes and diced carrots in
place of the mushrooms and red peppers.
Preparation time: 45 minutes. Serves 6-8 depending on
desired portion size.
Cooking Conversion Table
Ingredients for your chicken pot pie:
3 cups of well seasoned chicken stock or turkey stock
6 tablespoons of fat from a roasted chicken or turkey (or use melted butter)
6 tablespoons of flour
1 cup sliced mushrooms
3-4 cups of cooked and diced chicken or turkey meat
1/2 - 1 cup of fresh or frozen peas (thawed)
1 cup diced red peppers (or to taste)
1 cup half and half cream, scalded
1 rolled pie crust (see my pie crust recipe on next page)
Instructions for the chicken pot pie:
To make the roux:
Heat a skillet over medium-low heat
When skillet is hot, melt fat or butter
Add flour and stir over heat until roux is smooth (do NOT brown)
Heat stock until boiling
Add mushrooms and red peppers and cook over medium heat until vegetables are crisp-tender
(do not over-cook)
Add roux to stock, stirring until thickened
Add diced chicken (or turkey) and green peas and heat
Thin with hot cream to correct consistency
Correct seasoning
Pour into 2 1/2 quart baking dish and top with pie crust
Crimp pie crust edges and cut vents in the crust
Brush crust with beaten egg and water
Bake in 400 degree F oven until bubbling and crust is lightly browned
Serve this chicken pot pie with a mixed green salad
Short of time? Use a prepared pie crust from the supermarket. It's okay.Page 104 (continued on next page)