INGREDIENTS
one unbaked Perfect Pie Crust for One (Link HERE)
1 Tbs butter
1 Tbs flour
1/2 c. Chicken broth (more as needed)
1/4 c. Milk (more as needed)
Dash of white wine if you feel like it
Small piece of carrot
Couple tablespoons of frozen peas
About 1 cup cooked chicken, chopped or torn
Melt butter in saucepan and when it begins to bubble a little, stir in the flour and allow it to cook for a couple minutes. Stir in the broth a little at a time, stirring constantly to avoid lumping. Then stir in the milk. Let that cook (not boil) until it thickens. Chop the carrot to the size you like (although not real thick or it won't cook through) and add that next. After that's cooked 5 minutes or so, add the frozen peas and let them cook a few minutes. Then add the chicken. At this point, I added some water and the dash of white wine because it didn't look to me like I would have enough filling for my pie. So you need to fiddle until you get what you think looks right. After adding my extra liquid, then it seemed a little thin so I added some Wondra flour which is a good thing to have on hand because you can thicken sauces and such with no worries about lumping. While some of this cooking was going on, I rolled out my chilled pie crust and turned my casserole over on it and trimmed around, knowing it would be a little bigger but that's what I wanted. I cut the slits in the top so steam could escape if necessary.
I baked it for about 20 minutes at 400 and when it didn't look very near done, I turned it up to 415 and baked another 10 minutes and then turned it up to 425 and baked another 10 minutes. That was all experimentation too and I would probably just bake it the next time at 425 for 20 minutes or so. Although I have to say, experimentation or not, this was one delicious chicken pot pie! :)
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