Pot Pie

We pay our starving college student dog sitter with food.  When asked what he wants, he stares off and usually comes up with something like 'meatloaf and limeade' or 'gourmet pizza' or 'spaghetti and meatballs.'

This time, I didn't really give him an option.  I'd seen this recipe in a book on my buddy's coffee table.  It yields 2 pies, which is perfect considering I needed both dinner for the night plus something to have ready for him before our trip to Seattle. 

Earlier that week, my husband, Brad, requested nachos with my version of a slow cooked Hawaiian pork.  There were so many leftovers, I decided to use pork in this pie instead of chicken.  You can do whatever floats your boat.   



(I promise I'm working on my camera skills).

Yes, the recipe calls for a cup of butter.  I'm not usually shy around butter.  I'd like to think butter and I have a close relationship, however, even I took a second look at the recipe to make sure.  When you break it down between the two pies, though, it's really only about a tablespoon of butter per serving...not too shabby.

The second pie can be frozen or taken to your sick friend or used as currency for your dog sitter.

Chicken Pot Pie

2 cups diced peeled potatoes
1 3/4 cups sliced carrots
2/3 cup chopped onion
1 cup butter
1 cup all-purpose flour
1 3/4 teaspoons salt
1 teaspoon dried thyme
3/4 teaspoon pepper
3 cups chicken broth
1 1/2 cups milk
4 cups cubed cooked chicken
1 cup frozen peas
1 cup frozen corn
Pastry for two double-crust pies (9 inches)

Directions:

Place potatoes and carrots in a large saucepan; cover with water.  Bring to a boil.  Reduce heat; cover and simmer for 8-10 minutes or until crisp tender.  Drain and set aside.  In a large skillet, saute onion in butter until tender.  Stir in the flour, salt, thyme and pepper until blended.  Gradually stir in the broth and milk.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Add the chicken, peas, corn, potatoes and carrots.  Remove from heat.

Line two 9-inch pie plates with bottom pastry; trim even with edge of plate.  Fill pastry shells with chicken mixture. Roll out remaining pastry to fit top of pies.  Place over filling; trim, seal and flute edges.  Cut slits in top pastry.

Bake one pot pie at 425 degrees F for 35-40 minutes or until crust is lightly browned.  Let stand for 15 minutes before cutting.  Cover and freeze remaining pot pie for up to 3 months.

To use frozen pot pie:  Shield frozen pie crust edges with foil; place on a baking sheet.  Bake at 425 degrees F for 30 minutes.  Reduce heat to 350 degrees F.  Bake 70-80 minutes longer or until crust is golden brown.

Source:  Taste of Home, Halloween Food and Fun, Nov 2005