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tuftearsI was initially going to make some kind of chicken soup, but my crockpot gave up the ghost today-- in the middle of a beef curry I'd started the previous night-- so I changed my plans to a slightly more ambitious but less crockpot-requiring item. Chicken pot pie!
I started off with cutting up the veggies-- half a stalk of celery and five carrots-- and the chicken thighs, which I marinaded with garlic poultry seasoning while I steamed the veggies with chicken stock to soften them. I added about half a cup of flour to the chicken, to soak up the juices and serve as the eventual thickener; as I figure it, the filling needs to be solid enough not to leak out when one cuts the pie. Once the veggies were suitably softened, I stuck the chicken in and used chopsticks to separate them and stir them into the chopped veggies.
I also thawed out a Marie Callendar's pie shell, but since I only had one, I couldn't use it as the topping... So I worked up a whole wheat pie crust to use for the top.
Then, I preheated the oven to 400 degrees. I poured the filling into the pie crust, then covered it with the top I had improvised, and cut some vent holes. (Actually, I wound up with a bit of filling and pie crust left over, enough to make a miniature pot pie in a ramekin, which I stuck into the freezer for another day) I baked for 25 minutes-- actually, I should have baked it for about 45 minutes, since the bottom didn't crisp up sufficiently.
Unfortunately, I forgot to add salt to the filling or the pie crust, so it was a little bland! I lifted up the (rather thick, I need a rolling pin) pie crust to sprinkle some sea salt in, which did a decent job of fixing that.
The whole thing is a lot of work! Still, I do like me some chicken pot pie, so maybe one of these days I should try making individual-serving-sized pot pies in jars and freeze a batch. Just have to remember the salt...
I started off with cutting up the veggies-- half a stalk of celery and five carrots-- and the chicken thighs, which I marinaded with garlic poultry seasoning while I steamed the veggies with chicken stock to soften them. I added about half a cup of flour to the chicken, to soak up the juices and serve as the eventual thickener; as I figure it, the filling needs to be solid enough not to leak out when one cuts the pie. Once the veggies were suitably softened, I stuck the chicken in and used chopsticks to separate them and stir them into the chopped veggies.
I also thawed out a Marie Callendar's pie shell, but since I only had one, I couldn't use it as the topping... So I worked up a whole wheat pie crust to use for the top.
Then, I preheated the oven to 400 degrees. I poured the filling into the pie crust, then covered it with the top I had improvised, and cut some vent holes. (Actually, I wound up with a bit of filling and pie crust left over, enough to make a miniature pot pie in a ramekin, which I stuck into the freezer for another day) I baked for 25 minutes-- actually, I should have baked it for about 45 minutes, since the bottom didn't crisp up sufficiently.
Unfortunately, I forgot to add salt to the filling or the pie crust, so it was a little bland! I lifted up the (rather thick, I need a rolling pin) pie crust to sprinkle some sea salt in, which did a decent job of fixing that.
The whole thing is a lot of work! Still, I do like me some chicken pot pie, so maybe one of these days I should try making individual-serving-sized pot pies in jars and freeze a batch. Just have to remember the salt...
