With all the healthy people in the house now we have a lot of chicken. Sometimes there are leftovers, so what’s the best thing to do with left over chicken you ask? CHICKEN POT PIE!!! This is a wholesome, feel good meal with all sort of good vegetables, savory filling and, of course, chicken. This is always a great family meal, but what makes a good chicken pot pie? It’s not the chicken, let’s face it, chicken is chicken and the same can be said for the vegetables so that leaves only two other THINGS. The first is the savory mixture and it must be “saucy” enough, but the most important ingredient and what makes the chicken pot pie, THE CHICKEN POT PIE is the CRUST. It’s all about the crust! It must be flaky, the right thickness and have a touch of sweetness. If the crust ain’t right then it just ain’t Chicken Pot Pie. I’ve seen people, my family included, eat all the pie “innards” and save the crust for last. Now I will be the first to admit that I don’t make my own crust, I can but I’m usually in a hurry – hungry kids, husband, I’m sure you know what I mean. If some want to know the recipe let me know and I will post it but I like to save time and when there is a product out there that meets the grade – I will use it! Trader Joe’s has the best pie crust there it and you guessed it, with my handy-dandy discount you bet I use it!
- 8” X 8” Baking Pan
- Package of Pre-made Pie Crust (of course I use Trader Joes’ – employee discount and all)
- 3 cups of Roasted Chicken Meat (White and dark. If you are using leftovers and this is a good recipe for leftover chicken, using 2 cups is okay)
- 2 cups of Trader Joe’s Organic Foursome or your favorite mixed vegetables
- 2 tbsp. of Light Olive Oil
- 1 container of Trader Joe’s Mire Poix
- 4 tbsp. of Butter
- 4 tbsp. Flour
- 2 cups of Milk
- 1 cup of Chicken Stock
- 14.66 oz. packet of Knorr Chicken Concentrated Stock.
This is awesome stuff! But use what you got. Go to that Awesome Pantry that you have. OH! You Don’t! Well check out my last blog on what it takes to have a great pantry.
- 1` tsp. fresh ground pepper
- ¼ tsp. or to taste Hot Pepper Sauce
- 1 Egg whisked with 1 tsp. of water
Defrost Pie Crust according to instructions.
Heat a large Sauté pan with 2 tbsp. of oil to medium high heat. Add mire poix and sauté for approximately 4 minutes. Remove vegetables from pan and set aside.
Reduce heat to medium and add the 4 tbsp. of Butter to the pan. Heat until melted then add the flour whisking them together until they form a paste. Heat for approximately 2-3 minutes or until the flour does not taste raw and the mixture bubbles slightly.
Now add the Milk and Stock, whisking continually to avoid lumps. Add ½ of the container of Knorr chicken and incorporate (add more if you like according to taste).
Add additional seasonings and continue to cook whisking gently until sauce is thickened to a light gravy texture.
Add Chicken, Frozen vegetables and mire poix to the sauce and simmer another 3-4 minutes.
Remove pan from heat and set aside to cool slightly.
Meanwhile, get a bowl and add the 1tsp. water, break the egg into the bowl and whisk together.
Roll out the pie crust as directed. Now pour Chicken filling into the pan. Cover with the crust, trimming the edges. Brush Crust using a pastry brush with the egg mixture. Cut 4-6 one inch slice in the pie crust to release steam.
Place in a 375 degree oven (or temperature indicated in the pie dough package) for approximately 30 minutes or until the Crust is golden brown.
Remove from the oven and allow to set for 20 minutes.
Add a nice green salad and you have an AWESOME meal!!
Enjoy – Serves 4 – Generously!
Pie is where the dough meets the meat going all the way back to the Greek and Romans. I would imagine that there was a cook way back in ancient Roman looking at all the leftover meat from one of those Roman orgies and wonder what could be done with it all. We all know that the Italian are big on bread, so you got the dough on one table and the meat on another table and some clumsy help bumped into the tables, knocked them over, meat on top of dough, dough on top of meat well enough said. Fruit parties were always popular with the Greeks and Roman so it was a natural progression from sweet to savory. The Greeks placed cooked meat in open pastry shells called “artocreas.” The Romans were credited with putting the top crust on.
The pot pies got their names form England. The English formed a pie in what was called a coffin which was done by molding the pastry along the bottom of a pie pan or a pot. Thus the Pot Pie and with the chicken added we get the famous Chicken Pot Pie.
The Chicken Pot Pie was the first frozen pit pie made available in the US. It was developed by Swanson Company in 1951. My personal opinion is one of best chicken pot pie is made by Marie Callender’s.
Some Pot pies don’t make the grade. would you dine on one of these:
- Tongue pie
- Ox tongue apples and sugar
- Ox foot pie
- Sea Pie made with pigeons, veal and pork
I think Marie probably passed on these!
Enjoy Life and Eat Well! Pass up the Sea Pie though!