Chicken Pot Pie

My family loves this favorite and it's so easy to make.  Here is the recipe I have been using since Hayden was a toddler.  It actually came out of one of the many baby food books I have bought so it's great for your little ones.

Chicken Pot Pie - Makes 4 adult or 12 baby servings !
(Taken from the book "Better Baby Food")

Preheat oven to 400'F
9 inch (23 cm) pie plate

What you will need: 
  • 2 tbsp butter or margarine
  • 1/3 cup all-purpose flour
  • 1 1/2 cups chicken stock
  • 1 1/2 cups 2% milk
  • 2 cups cubed cooked chicken
  • 1 cup diced cooked turnip
  • 1 cup diced cooked carrots
  • 1 cup frozen peas, thawed
  • Pinch cayenne pepper
  • 1 pie shell (unbaked)
How to make it:

  1. In a large saucepan, melt butter over medium heat, whisk in flour, stock and milk.  Bring to a boil, whisking constantly.  Reduce heat to low and simmer for 5 minutes or until smooth & thickened.  Stir in chicken, turnip, carrots, peas and cayenne.                                  
  2. Pour mixture into the pie plate.  Top with pie shell, crimp the edges and poke holes in the top to let the steam escape.  Bake in preheated oven for 20 minutes; reduce heat to 350'F and bake for another 40 minutes or until pastry is brown.  (I often throw it on broil for the last 5 minutes to get the crust nice and golden brown).  Let stand for 10 to 15 minutes before serving.

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