Dinner is served!
I recently had some leftover roasted chicken from the night before sitting in the fridge. I also discovered some veggies in there that needed to get used up. Whenever this happens, the first thing that comes to mind is chicken pot pie! This recipe is not only delicious, it's a great way to use up veggies that are lying around. Click "Read More" for the details...
Roll out and shape the bottom crust...
Place the bottom crust in the refrigerator until you're ready for it...
Cooking and seasoning the vegetables in chicken fat...
Preparing the gravy...
Place the cooked vegetables and chicken in the pan...
Carefully pour the gravy over the top of the chicken and veggies...
Roll out and place the top crust. Flute the edges to seal everything in...
Almost done...
Hearty Chicken Pot Pie
Begin by preparing both the bottom and top crusts. Shape the bottom crust for the pie and place it in the fridge. Wrap the top crust in plastic and chill until you're ready for the top.
PIE CRUST:
Here is the link to my basic pie crust recipe. You will need to prepare 2 crusts.
FILLING:
3-4 Tbsp chicken fat (olive oil or butter is a fine substitute)
1 medium onion (diced)
1-2 garlic cloves (chopped)
1 cup sliced mushrooms
1 cup broccoli florets
1/2 cup carrots (peeled and diced or sliced)
1/2 cup diced celery
1 cup roasted chicken (cut into bite-size pieces)
Salt and pepper to taste
To prepare the filling, place a large pan over medium heat. Add the chicken fat or alternative oil. When hot, add the onion, chopped garlic, mushrooms, broccoli, and carrots. Cook the vegetables until the onion is translucent and the other veggies have released most of their moisture. If you don't cook the vegetables long enough, you risk making the filling too moist. Just don't overdo it. You don't want it too dry either. (See the picture of the cooked vegetables above for reference.) Set the veggies aside and prepare the gravy...
GRAVY:
3 Tbsp rendered chicken fat, olive oil, or butter
3 Tbsp flour
3 cups chicken broth or vegetable broth*
Note: You may need to add more or less broth to get the right consistency.
To prepare the gravy, place the fat or oil in a skillet over medium heat. When hot, add the flour and stir vigorously with a wire whisk. Cook the flour mixture for a minute or so while stirring constantly. Begin to pour in the broth while stirring. Once all of the liquid has been added, whisk until smooth and simmer the gravy until thickened. Add salt and freshly-cracked black pepper to taste. Set aside
Preheat the oven to 350 degrees
ASSEMBLY:
Remove the already prepared bottom crust from the fridge and place the cooked filling inside. Be sure not to overfill the crust. Carefully pour the gravy over the filling.
Remove the other prepared crust from the refrigerator and roll it out. Gently place the top crust over the pie. Flute the edges and add a few decorative vents.
BAKE:
Bake in a preheated 350 degree oven for about an hour. The filling should be bubbling, with just a bit of the filling peeking through.
Notes:
I believe that the key to a good pot pie is controlling the amount of residual moisture in the filling. This requires a bit of skill, but sounds a lot more difficult than it actually is. The pictures that I provided in this story should help for reference. Just relax and enjoy the process...Practice makes perfect! :)
PIE CRUST:
Here is the link to my basic pie crust recipe. You will need to prepare 2 crusts.
FILLING:
3-4 Tbsp chicken fat (olive oil or butter is a fine substitute)
1 medium onion (diced)
1-2 garlic cloves (chopped)
1 cup sliced mushrooms
1 cup broccoli florets
1/2 cup carrots (peeled and diced or sliced)
1/2 cup diced celery
1 cup roasted chicken (cut into bite-size pieces)
Salt and pepper to taste
To prepare the filling, place a large pan over medium heat. Add the chicken fat or alternative oil. When hot, add the onion, chopped garlic, mushrooms, broccoli, and carrots. Cook the vegetables until the onion is translucent and the other veggies have released most of their moisture. If you don't cook the vegetables long enough, you risk making the filling too moist. Just don't overdo it. You don't want it too dry either. (See the picture of the cooked vegetables above for reference.) Set the veggies aside and prepare the gravy...
GRAVY:
3 Tbsp rendered chicken fat, olive oil, or butter
3 Tbsp flour
3 cups chicken broth or vegetable broth*
Note: You may need to add more or less broth to get the right consistency.
To prepare the gravy, place the fat or oil in a skillet over medium heat. When hot, add the flour and stir vigorously with a wire whisk. Cook the flour mixture for a minute or so while stirring constantly. Begin to pour in the broth while stirring. Once all of the liquid has been added, whisk until smooth and simmer the gravy until thickened. Add salt and freshly-cracked black pepper to taste. Set aside
Preheat the oven to 350 degrees
ASSEMBLY:
Remove the already prepared bottom crust from the fridge and place the cooked filling inside. Be sure not to overfill the crust. Carefully pour the gravy over the filling.
Remove the other prepared crust from the refrigerator and roll it out. Gently place the top crust over the pie. Flute the edges and add a few decorative vents.
BAKE:
Bake in a preheated 350 degree oven for about an hour. The filling should be bubbling, with just a bit of the filling peeking through.
Notes:
I believe that the key to a good pot pie is controlling the amount of residual moisture in the filling. This requires a bit of skill, but sounds a lot more difficult than it actually is. The pictures that I provided in this story should help for reference. Just relax and enjoy the process...Practice makes perfect! :)
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