Yes I have to say....it is now almost the end of September and we are looking at fall. Although we still want to keep it light with some great salads and keep our grills on, I will admit I am looking forward to some great fall dishes.....soups, stews, roasts and of course, this pot pie!!! Let's not forget about all those great Game Day Appetizers we have to look forward to also. In the Fall, my family loves spending Sundays on the couch....playing with the babies, watching football, cooking for the week, and eating!! I LOVE SUNDAYS!!! Welcome to Fall!!!!!
CHICKEN POT PIE
2 CHICKEN BREASTS COOKED AND DICED 2 PKG PILLSBURY PIE CRUSTS (4 INDIVIDUAL SHEETS) 1 STICK BUTTER 1 LARGE ONION DICED 1 CUP DICED CELERY 1 CUP DICED CARROTS 1 CUP CHOPPED BROCCOLI 1 CUP CHOPPED MUSHROOMS 1/2 CUP FROZEN CORN (THAWED) 1/2 CUP ALL PURPOSE FLOUR 1 CUP MILK 1/2 CUP HEAVY CREAM 2 CUPS CHICKEN STOCK 1 EGG SALT & PEPPER 1 TBLSP PARSLEY
Preheat your oven to 350 degrees.
First, in a large saute pan...we will melt the butter. Then throw in the onion, celery and carrots. Saute about 15 minutes until softened. Season all well with salt & pepper and parsley.
Add the chopped broccoli as well as the chopped mushrooms.
Remember the veggies will continue to cook in the oven as it bakes so just saute until softened but not mushy. When they are all softened....whisk in the flour....
It will coat all the veggies and immediately get thick. So now continue to whisk while slowly adding the chicken stock....followed by the milk and cream. You want it thick but if you feel it is still too thick go ahead and add a bit more stock. Just add it all slowly until it is a nice thick consistency. Then add the corn and the diced cooked chicken.
Beautiful....now we can prepare our pie shells. I use two small pie plates. They are smaller than a regular pie plate. A couple reasons....I can get a nice thick crust because the plate is smaller. Also, it is easier to cut out a piece when it is smaller. You can definitely do individual ramekins for this also....just cut your pie shells to fit in nicely....all up to you. Spray with cooking spray.....
Lay the bottom pie sheet into the plate and get it all fitted in tightly...pushing down to remove any air bubble at the bottom and molding it to the sides as you go. Then take a fork and prick the bottom 5 or 6 times.
The bottom does not have to be beautiful....no one will see it. Now fill it with that deliciousness you just made.....
Now, just lay the top layer of pie shell on. As you can see, the top piece is way bigger than it needs to be. This is the best part....start by grabbing the top and bottom together and begin rolling them together as you go all the way around the pan. Cinching them as you go. When done use a fork to press down around the edges to make it beautiful and uniform. Also, prick the top 2 or 3 times with the fork to vent.
Whisk your egg in a small bowl and brush the whole pie with an egg wash.
Bake about 45 minutes at 350 degrees until a beautiful golden brown. I always put a baking tray underneath them in the oven just in case it leaks and simmers over....That's not fun!! Just a helpful hint!!
Look at these.......gorgeous!!!! Let's cut into it!!!!
Thay taste even better than they look....if you could believe it!! Please feel free to substitute or remove any veggies for any you may like. This is just what I had in my refrigerator today. But peas instead of corn....etc.....you get the idea. Be creative make it your own!!