While I certainly do enjoy a nice meal out, I prefer to prepare most meals for my family at home. Here is one of our favorites. It is perfect on a chilly fall or winter evening.
Chicken (or turkey) Potpie
- 2-3 c of cooked and cubed chicken (or turkey) Note: If you are new to working with a whole chicken, check out my blog, "Whole Chicken How-To"
- 1/2 c chopped onion
- 1/2 c chopped carrot
- 1/2 c chopped celery
- 3/4 diced, (peeled, if you prefer) potato
- 1/4 c butter
- 1/3 c flour
- 1/2 tsp salt
- 1/2 tsp dried parsley
- 1/4 tsp dried rosemary
- 1/4 tsp rubbed sage
- 1/4 tsp pepper
- 1 c milk (2% or whole work well)
- 1 c chicken stock (which you will have on-hand if you reserved it from making a whole chicken) Note: if you are using homemade stock, you will need to add some salt; around 1/8-1/4 tsp, depending on your tastes for 1 c of stock.
- 3/4 c frozen peas
- Either 2 store-bought or homemade pie crusts (I'll include the recipe for this as well)
- In a large saucepan, melt the butter and then saute the onion, celery, carrot, and potato until tender (approx. 8-10 minutes or so).
- In a small bowl, combine the flour and seasonings (salt, pepper, parsley, rosemary, and sage) and then gently combine with the vegetable mixture.
- Gradually add in the milk and broth and bring to a boil, stirring and cooking for 2-3 minutes, or until thickened.
- Add in the chicken and peas.
- Place one of the prepared pie crusts in a 9" pie pan, fill with the potpie mixture, and then top with the remaining pie crust. Using a fork, seal the edges (leaving the fork marks all along the edge--I'm sure there is a fancy term for this?). Then make four vent slits in the center.
- Bake in a pre-heated oven at 375F for 35-40 minutes, or until the filling is hot and bubbly and the crust begins to turn golden-brown.
Pie Crust (compliments of my friend, Trista)
Ingredients (for 2 crusts)
- 2 1/2 c flour
- 1/2 tsp salt
- ~8-10 TBSP COLD water (I put a the water in the freezer for 15 minutes or so)
- 14 TBSP butter (grated and well-chilled)
- In a large bowl, combine the flour and salt. Add in the grated, cold butter and mix either with your hand or a fork until well blended (this can take a few minutes to achieve).
- Slowly add in the water and mix until you are able to form a disc. Refrigerate 30 minutes. Roll out on a lightly floured surface. Place in pie pan and chill again for another 30 minutes.
- Notes: I typically make this pie crust in my Kitchen-Aid mixer (1-because it is faster and 2-I am a weeny when it comes to making multiple batches at one time by hand). Also, it is possible that I have been known to skip past the second chilling step. Lastly, this crust freezes well, so I like to make several batches at one time to have it on hand in the freezer--simply roll out the dough to the desired size and then roll it up and place the rolled-up dough in wax paper. I then put the wax paper rolls in a freezer bag or in foil. When you need a pie crust or two, simply pull them out of the freezer, thaw, and unroll (it takes ~30 minutes at room temperature or put them in the refrigerator the night before).