CHICKEN POT PIE
Chicken pot pie recipe serves 6.
MAXIMUM COOKING AND PREP TIME: FOR BOTH OVEN TEMPERATURE SETTINGS
1 hour 20 min (this includes all steps of this recipe).
INGREDIENTS
- 3 cups cooked chicken, chopped
- 2 purchased or homemade pie crust
- 1 can of corn
- 1 can of cut carrots
- ½ can of peas
- 1 can of potatoes cut into bite size pieces
- 1 1/2 cups chicken broth
- 1 tablespoon of corn starch
- 1 egg, beaten
- Optional:
1 medium onion, chopped - 1/2 cup sliced celery
- 1 teaspoon poultry seasoning
UTENSILS NEEDED
Large baking dish
Extra large mixing bowl
Small cup or bowl for the beaten egg
COOKING INSTRUCTIONS:
Open all caned veggies and place them in a very large mixing bowl.
Chop the chicken into bite size pieces and place them in the same bowl as the vegetables then mix so that the ingredients are distributed evenly. Set aside.
In a medium size sauce pan add the chicken broth. If you have chosen to also include poultry seasoning, please add it to this cooking step. Bring the broth to a boil and add the corn starch. ** see corn starch tips ** The sauce should thicken quickly so stay beside it. Stir continuously so as not to allow lumps to form. When the sauce has thickened set it aside and work on the pastry.
Beat one egg. Unroll two pastry shells. Brush the sides of your pan with part of the beaten egg. This will allow the shell to stick to the sides and not fall over on itself or move around. Add half the chicken and veggie mix to the pan then add half the sauce on top. Repeat this step with the remaining chicken and veggie mix. Unroll the second pastry and place it on top of the pie. Be sure to seal the edges either by pinching them or using a fork. Also remember to put a ventilation hole on the top crust. The recipe index that I use says to add the other half of the egg to the top pastry. This effect can be seen in the photo. I prefer my crust to not shine! If you prefer this effect then add the egg to your top crust, if not then omit the egg and learn from my mistake. Place in the preheated oven on 350 degrees for about 50 min or until the crust browns or Bake at 400° for 30 to 40 minutes, or until crust is browned.
Do not cut immediately after taking the pot pie from the oven. Allow it to cool at least 20 min then serve.
COOKING TIPS
Cornstarch
The best way to avoid those horrible lumps in sauces and soups is to put dissolve the corn starch in COLD water first. When you apply it the sauces should be very hot. Continue to stir the bottom of the pan so that lumps don’t form down there. Also, if you use cornstarch expect the corn starch taste. To combat the bland taste, add a little more butter. Use a roux to thicken soups and sauces so that the cornstarch taste isn’t a problem.
Using white flour to thicken will also cause lumps in your soups and sauces so you must treat it as cornstarch and dissolve it in COLD water first. Never add cornstarch or flour directly to the dish without dissolving it first. It will lump immediately and you’ll get those classic comments about lumpy sauce. Of course when the sauce doesn’t come out lumpy you’ll still hear about the sauces that lumped up. Either way, you’ll know if you’ve done it right if it comes out smooth or smoother than before. It’s not like they’re not going to eat it. Comment or no comment you know if they liked your lumpy sauce they’re going to scarf down the lump-free sauce.
Herbs, Spices and Marinating
When making white sauces or cream soups use white pepper. Use black pepper for brown sauces. When using white pepper use less than you would of the black because it is a lot stronger than the black pepper. I don’t remember why it’s hotter but it is. If you only have black pepper don’t worry about it, use it in your sauce. Add the pepper towards the end of the cooking time. If you add pepper in the beginning you’ll burn off all the oils that could have been saved by delaying their addition to your sauce.
When baking with herbs and spices the same principle applies. The heat is too strong for herbs and spices so the oils are burned and the flavor is decreased dramatically. Add the herbs and spices towards the end of the cooking time to preserve the flavor. I know many are use to adding the herbs on the top of meat and popping it in the oven with the firm belief that they’ll have time to really soak in the meat and make it flavorful. It won’t. Herbs and spices go only about 1 inch into the meat after several hours of marinating. Putting herbs and spices on top of meat and putting it in the oven will release some of the flavor but most of it will be burned off and dried up by the high heat. Covering the herb topped meat reduces the burning process but it does not prevent it. If you are short on time and can’t get back to the oven to put the herbs on the meat cover it with foil so that the herbs will not loose all their oils. You can always add more after you’ve taken the dish out of the oven.
Ladies and Gentlemen: thank you for visiting
Aussie’s Kitchen
The best way to avoid those horrible lumps in sauces and soups is to put dissolve the corn starch in COLD water first. When you apply it the sauces should be very hot. Continue to stir the bottom of the pan so that lumps don’t form down there. Also, if you use cornstarch expect the corn starch taste. To combat the bland taste, add a little more butter. Use a roux to thicken soups and sauces so that the cornstarch taste isn’t a problem.
Using white flour to thicken will also cause lumps in your soups and sauces so you must treat it as cornstarch and dissolve it in COLD water first. Never add cornstarch or flour directly to the dish without dissolving it first. It will lump immediately and you’ll get those classic comments about lumpy sauce. Of course when the sauce doesn’t come out lumpy you’ll still hear about the sauces that lumped up. Either way, you’ll know if you’ve done it right if it comes out smooth or smoother than before. It’s not like they’re not going to eat it. Comment or no comment you know if they liked your lumpy sauce they’re going to scarf down the lump-free sauce.
Herbs, Spices and Marinating
When making white sauces or cream soups use white pepper. Use black pepper for brown sauces. When using white pepper use less than you would of the black because it is a lot stronger than the black pepper. I don’t remember why it’s hotter but it is. If you only have black pepper don’t worry about it, use it in your sauce. Add the pepper towards the end of the cooking time. If you add pepper in the beginning you’ll burn off all the oils that could have been saved by delaying their addition to your sauce.
When baking with herbs and spices the same principle applies. The heat is too strong for herbs and spices so the oils are burned and the flavor is decreased dramatically. Add the herbs and spices towards the end of the cooking time to preserve the flavor. I know many are use to adding the herbs on the top of meat and popping it in the oven with the firm belief that they’ll have time to really soak in the meat and make it flavorful. It won’t. Herbs and spices go only about 1 inch into the meat after several hours of marinating. Putting herbs and spices on top of meat and putting it in the oven will release some of the flavor but most of it will be burned off and dried up by the high heat. Covering the herb topped meat reduces the burning process but it does not prevent it. If you are short on time and can’t get back to the oven to put the herbs on the meat cover it with foil so that the herbs will not loose all their oils. You can always add more after you’ve taken the dish out of the oven.
Ladies and Gentlemen: thank you for visiting
Aussie’s Kitchen
Cooking for one is worth it when that one person is you.
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