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When I started my retirement travels - the first of which was my solo overseas trip to Italy in 2009 - I wanted a way to share it with family and friends as it happened. Hence, "My Travel Journal". However I realized I wouldn't always be on a trip and wondered what to do with the blog in between times. My daughter pointed out, wisely, that travels can also include trips to the kitchen to try a new recipe, trips to visit family, trips to my neighborhood Starbucks, or a fun day trip with a friend. You're welcome to join me on any of these journeys!

P.S. I've set up separate pages for each of my major trips (see tabs above).

I recently added an "Italian Word a Day" thingie which shows up at the bottom of every page. You see the word and can click to hear it pronounced. I've been enjoying it and I think my accent is improving as time goes by.

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December 08, 2008

My Own Chicken Pot Pie for One

I made this little pot pie with my leftover Thanksgiving chicken but I imagine I will also make it now and then when I buy a rotisserie baked chicken from the grocery store.  It's totally a make-it-as-you-like recipe, but I'll tell you what I did this first time.

INGREDIENTS

one unbaked Perfect Pie Crust for One (see recipe under "Sweets")

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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