Friday, November 20, 2009

TRADITIONAL CHICKEN POT PIES FOR TWO

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A rotisserie chicken with lots of meat to use up was the inspiration for this recipe. I used a pie crust recipe from epicurious which I will post separately. Over the years, I’ve made so many different pot pie recipes, including my own. Though I love shortcuts, I just don’t like using canned soups in my cooking. Call me weird. How long does it take to make a roux, anyway? And I can pronounce the ingredients in my pot pie, besides the fact that mine tastes better than anything from a can, IMHO. If you’re looking for a shortcut, skip this recipe, because this is all from scratch. It’s the way I mostly cook. 002

This is my own recipe, and I pretty much used what was in my fridge. Results were stellar. We both gobbled this one up and gave it my highest rating. The crust was tender, flaky and light, and the filling was perfect – nice chunks of meat with a not too soupy sauce and just enough veggies and seasonings. I have two Corning Grab-It pots that I used to bake the pot pies in. They’re the perfect size for one serving each, and I always make our pot pies in them. Any small casserole dish will work, though, or use a slightly larger one for two servings.001

Traditional Chicken Pot Pies for Two Printable Recipe
Source: Judy’s Kitchen
Rating: 10 out of 10
INGREDIENTS: Your favorite pastry recipe
3 Tbsp. Smart Balance 50/50 Butter Blend (or butter, if preferred)
1/2 cup chopped onion
1 tsp. finely chopped garlic
2-3 slices cooked, crumbled bacon
2 Tbsp. flour
1/2 tsp. chopped fresh thyme leaves
Sea salt and pepper to taste (go light on this, and taste at the end to adjust)
2-1/2 cups chicken broth
1 cup shredded or chopped cooked chicken, turkey or meat of choice (or veggie if preferred)
1 cup frozen peas (or other veggie of choice)
1/2 cup cooked chopped potatoes (half white, half sweet)
1/2 cup heavy cream

Heat oven to 400F. In a medium-sized sauté pan, cook the onion in the SB over medium heat till transparent. Add the garlic and bacon and cook another minute. Stir in the flour, thyme, salt and pepper to make a paste. Add the broth slowly, stirring all the while to make a thin roux. Bring to a boil, stir, stir, stir. Add chicken and veggies. Reduce heat to simmer. Cook a few minutes to heat everything, then stir in the heavy cream. Get the roux to the proper consistency now. If it’s too thick, add more broth. If it’s too thin, stir in a bit more flour. Transfer contents to buttered ramekins or small casserole dishes. Top with pastry; flute edges; cut steam vents in top. Place casseroles on foil-lined rimmed baking sheet and place in oven about 20-25 minutes, or till pastry is nicely browned and pot pie is bubbling hot. Let cool about 10 minutes before serving.
Yield: 2 servings.

18 comments:

Linda said...

sounds delicious!

Donna-FFW said...

Oh this sounds wonderful and I know it must be with a 10/10. Ill have to try it for me and my hubby.. He will love it.

Trish said...

Great photography and I love love love pot pies...so convenient when made ahead and frozen!

Coleen's Recipes said...

There is something so comforting about pot pies. We love them. Thanks for sharing.

My Carolina Kitchen said...

I don't use canned soups either. I don't like their taste - from scratch is so much better. Lovely pot pies.
Sam

Katrina said...

Oh, I love chiciken pot pie. Dangerous though because I could eat the entire crust! ;) I'll have to try your recipe!

Marge said...

yummm I haven't made chicken pot pie in a long time. I love that you're recipe is for 2!

Kerstin said...

Mmmm, your homemade chicken pot pie looks so rich and comforting - yum!

Sophie said...

Lovely pictures & i so love your yummie looking pot pies!

MMMMMMM,...comfort food !

teresa said...

oh my goodness, i've been wanting to try potpies for a while now, these look soooo good!

biz319 said...

Looks delicious Judy! Love that it serves two - since my kids probably wouldn't even try it! :D

Min said...

I love chicken pot pies! With bacon and sweet potatoes? That's something I've never considered, but anything tastes better with bacon, right?

Thanks for your comment on my blog!
The Bad Girl's Kitchen

George Gaston said...

Judy, pot pies have been my 'go-to' comfort food for years. If the wind is howling through the trees or there is snow falling upon the hills; I usually will fix a chicken pot pie. Your recipe for two is just perfect for such occasions.

Thanks and I look forward to reading through more of your creative post.

Judy said...

George, Thanks so much for visiting.

Judy said...

Min, Thanks for visiting. I plan to get to know you better on your site.

Fresh Local and Best said...

Yum! This chicken pot pie recipe looks good!

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Peggy Clyde. said...

Your pot pie looks delicious. Pot pies are some of my favorites. Thanks.