Friday, November 28, 2014

A Recipe to Share ~ Classic Chicken Potpie

I hope that you all had a blessed Thanksgiving!

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This recipe seemed fitting to share right after the holiday as it can use leftover turkey. It calls for chicken, but we've used rabbit in it, too, and turkey would work just as well.

I found the recipe quite a few months ago when looking for more dishes that we could use rabbit in, and after making it the first time, it quickly became a family favorite! I did a fair bit of tweaking to it so my recipe is below and the original can be found here (as well as a photo of it.)

Classic Chicken Potpie
 (some of the ingredients are approximates as I didn't exactly measure. :)

 -- A total of 3 1/2 cups chopped vegetables, peeled if necessary (i.e. potatoes, carrots, celery, corn, green beans - this particular time, I used the first three listed.)
-- 2 1/2 cups shredded chicken, rabbit, OR turkey
-- 1/2 Tbsp. dried minced onion
-- 1 can (4 1/2 oz.) sliced muchrooms, drained
--1/4 cup butter
-- 1/4 cup all-purpose flour
-- 1/2 tsp. dried thyme
-- 1 tsp. dried basil
-- 1/8 tsp. pepper
-- dash of salt
-- 2 cups hot water with 3 tsp. MSG- free chicken broth powder dissolved into it
-- Pastry for single-crust pie (recipe for that is below)

Boil vegetables in water until tender. Drain. In a greased deep 2 1/2 qt. baking dish, combine the vegetables, rabbit/chicken/turkey, onion flakes, and mushrooms; set aside. In a small saucepan, melt the butter. Combine the flour, thyme, basil, pepper and salt. Stir into butter until smooth. Gradually add broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over meat and vegetable mixture.

Make pastry following the below recipe. Roll out to fit top of dish. Place over filling; trim and flute edges. Cut slits in top. Bake at 450 degrees for 18-20 minutes or until golden brown. Let stand for 5 minutes before cutting. Enjoy!

Single Crust Pie Pastry

-1 1/2 cups all-purpose flour
-1/2 tsp. salt
-1/2 cup butter
-4 to 5 tablespoons cold water

Sift flour and salt together; cut in butter with pastry blender till crumbly. Sprinkle 1 tablespoon water over part of mixture. Gently toss with fork; push to side of bowl. Repeat till all is moistened. Form into a ball.

4 comments:

  1. That sounds delicious! I make a similar pie with chicken, but use leeks instead of onions.

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  2. Yum! I love chicken pot pie! Another way I sometimes make it is by cooking the filling on the stove like a stew, and serving it topped with freshly baked biscuits (rather than baking it in a pie crust). Perfect for cold winter evenings!

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  3. I am sure yours looks and tastes delicious, too, Elizabeth!

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  4. That’s a great idea, Jessi! I’ll have to try that sometime. Thanks for the suggestion!

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Thanks so much for your comment! Each one is read and enjoyed. :)