Classic Chicken Pot Pie can be fairly easy, and offer a good opportunity to use up leftovers and stuff in your pantry and fridge. Growing up, we made all kinds of sweet pies, and if we had pot pies, they were those glorious little single servings in a crinkle-sided foil pan. I always dug in from the top, smashing all the crust down into the gravy and filling. My friend Marita tips them out upside down and eats them bottom first. I always wanted a few more bites by the time I was futilely scraping at the foil sides on the pan, knowing there were still little crusty bits just beyond my skill with a fork.
|Keep the vegetables and meat in fairly large bite sized pieces|
You will need:
Enough crust for a two crust pie (you could do just the top, but why?)
2 Tbl. of butter or olive oil
1 large carrot. peeled and sliced
2 stalks of celery, including leaves, sliced
1/2 large onion, diced
1 clove garlic, minced
4 large mushrooms, quartered
3 cups cooked chicken, chopped (If going vegie, replace with cubed par boiled potatoes and broccoli)
1 cup green beans (I just added these because I had them leftover. You can use frozen or fresh)
1 to 2 cups water or broth
3 Tbl. flour, mixed with 1/4 cup cold water
salt and pepper to taste
2 cups baby spinach leaves
1/4 cup grated parmesan cheese (Kraft is fine)
Preheat oven to 425 degrees F.
In a large skillet, melt butter and saute carrot, celery onion, garlic, and mushrooms until onion is wilted and vegetables start to soften. Add chicken, and 1 cup of water or broth.
|You can use a wide variety of vegetables, try to include a variety of textures, flavors and colors.|
|The gravy/sauce should be thickened but not clumpy or watery.|
|The spinach will add color and wilt down almost immediately.|
|You can thicken up the sauce with some parmesan cheese or even a little bread crumbs.|
|I prefer baking in ceramic pie plates, but metal will work just fine.|