Sunday, November 20, 2011

11-20-2011 Chicken Pot Pie

Excellent night. The princes rented Cars 2 and invited the neighbor kids to watch it with them. Lee Hock made a chicken pot pie and invited the neighbor parents to join her and King Hock to eat it.

So while the kids watched the movie, the adults sat around having a delicious dinner and nice adult conversations. We did have one interruption when Prince Hock #2 came running to the table completely naked. I'm sure our dinner guests were slightly apalled, I explained that he is going through a phase where he just won't leave his clothes on.

Ok, enough about nudity, on to the chicken pot pie. This recipe was rather easy to make, especially considering the dish itself can be a complete meal. I did serve a salad with mine, but it's not a must. If you have never made or had chicken pot pie, I highly suggest it, especially now that the weather is cooling off.

Here is the recipe:

Chicken Pot Pie

1- 1 1/2 lbs. boneless skinless chicken breasts, cut into small cubes
1 C. sliced carrots
1/2 C. sliced celery
1 C. frozen peas
1/3 C. margarine
1/3 C. onion, chopped
1/3 C. all purpose flour
2 C. chicken or vegetable broth
2/3 C. unsweetened plain soy milk
1/2 t. salt
1/4 t. pepper
1/4 t. celery seeds
1/2 t. onion powder
1/2 t. garlic powder
2 frozen unbaked pie crusts (9 inches), I used Safeway brand from Tom Thumb (they are parve)

Preheat the oven to 425 degrees.

Place the chicken, carrots, celery, and peas into a medium or large pot and cover with water. Put on the stove and bring to a boil, boil for 15 minutes, and then drain the water over sink with a colander.

While the chicken is boiling, melt the margarine in a medium or large pot, add the onion and cook until translucent. Stir in the flour. Slowly stir in the chicken or vegetable broth and soy milk a little at a time, stirring until smooth. Mix in the salt, pepper, celery seeds, onion powder, and garlic powder. Taste to check if it needs more salt and or pepper.

Put the chicken and veggies into the bottom of one of the pie crust, pour over the liquid sauce. Place the second pie crust ontop, and seal the edges by pinching, and then using fork tines all the way around. Use a paring knife and cut some slits ontop. Bake for 30 minutes, until the crust is golden. Remove from the oven and let stand 10 minutes before serving.


Have a great night!
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