I’ve been making a shortcut chicken pot pie recipe and am slowly working up to making one that is completely homemade. This is the closest I’ve gotten so far, but I still haven’t come up with my own sauce recipe or made my own pie crust. That’s next on my to-do list.
Here’s what I made the other night:
Almost-Homemade Chicken Pot Pie
1-2 celery stalks
1 medium to large carrot
3 Tablespoons butter
1/2 cup frozen peas
1/2 cup frozen corn
1 can cream of potato soup
2 Tablespoons white wine
1 teaspoon thyme
1/2 cup milk
1 large chicken breast, cooked and diced (about 1/2 – 3/4 lb.)
2 ready-made pie crusts (refrigerated)
Preheat the oven to 400 degrees.
If you have a food processor, then roughly chop the celery and onion before pulsing in the processor until small. Then peel and roughly chop the carrot into large pieces and pulse (along with celery and onion) until small but bigger than the celery and onion pieces. (If you don’t have a food processor, try to dice everything up as small as possible.)
Melt the butter in a large saucepan. Add celery, onion, carrots, peas and corn, and cook for a couple of minutes. S Stir in the cream of potato soup. Add the white wine and cook another couple of minutes before adding the thyme and milk and heating through. Then add the diced chicken.
Use a store-bought pie crust. Place one crust on the bottom of the pie plate, add the filling, then put the other crust on top and seal the edges. Use a knife to score the top of the pie.
Bake for about 30 minutes.
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If you wanted to omit the pastry (eg for someone with high cholesterol who ought not to eat it) and make it completely home made, you could try topping it with a mashed potato topping which was used in England during the war, but including herbs of choice, and maybe some grated cheese, which is no good for reducing cholesterol, but tasty!
An oat flake based crumble topping might also go well. According to books I have read, this idea of crumble topping came over to England from America during the war when fat was harder to come by.