Tuesday, October 5, 2010

PostHeaderIcon Jenn: Semi-Homemade

I like to cook.  I don't mind cooking as long as I have the ingredients on hand and the time.  I do like my crockpot but not enough to cook every meal in it.  The other day Mae requested chicken pot pie for dinner.  This is a winter staple in my house - but it is labor intensive.  It was a cold day and busy day on Sunday, but I promised so I decided to compromise and experiment and not make it completely from scratch and we could see what happened.  It worked!  Normally I would boil a chicken, make stock, use the meat from the chicken and fresh vegetables to fill a homemade pie crust.  This time I completely cheated - store bought chicken stock, chicken breasts, frozen veggies and pie crust.  It was quick and easy and everyone loved it! Prep time is about 15 minutes and cook time is 30. A quick and delicious winter meal.

Semi-Homemade Chicken Pot Pie

2 lbs chicken breasts
1 quart chicken broth or stock
1/2 stick butter
1/4 cup flour
1 bag frozen mixed veggies
2 frozen pie crusts at room temperature
Nutmeg
Salt
Pepper

Heat oven to 400.  Boil chicken breasts in large pot, cool, chop into small pieces and set aside.  In a  medium pot melt butter, slowly add flour and stir until thick and bubbly over a low flame.  Gradually add chicken stock, keep stirring over a low heat and let sauce thicken.  Meanwhile, microwave mixed veggies.  Add chicken and veggies to stock sauce.  Salt and pepper to taste - add a little pinch of nutmeg.  Stir well.  I use a corning wear piece to cook my pot pie- you can use any type of pan you like, a smaller rectangle works better.  Line the pan with the pie crust.  Pour filling in.  Cover with second pie crust, flute sides and add steam vents on top.  Cook 30 minutes until crust is lightly browned.  Let sit 10 minutes before cutting and enjoy!

1 comments:

MaryRC said...

i agree as long as i have it on hand, i dont mind. i usually get lost in the planning stage.

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