There are many ways to make chicken
pot pie, but in our house there seems to be two: our favorite way
and the left-overs way.
Effectively, for us, chicken pot pie is
chicken, mushrooms, root vegetables, a green vegetable, and some kind of onion
all in a white wine cream sauce seasoned with herbes de provence (HDP)
and salt, baked with a pastry on top with an egg wash and cracked salt.
When I have time and want to spend the money, I cook each thing separately: chicken, oyster mushrooms, parsnips, asparagus, and leeks or shallots.
Then add it all together in a pan with some broth, white wine, cream, and a roux. Add HDP and salt to taste.
Stick
it all in a baking dish and then lay a crust over it and bake till the
crust is how you like it. ~15mins
(My favorite crust:1c flour, 1
stick butter, and 4oz cream cheese all mixed up, chill at least an hour, and then
roll out.)
But when I have leftovers to use up, our pie is made from what
ever I have on hand but the concept is still the same (vegetables,
onion, chicken, in what ever cream sauce - with a hint of acid - that I can
manage, all under a pie crust).
For example, a recent Chicken Pie was made from left-over roasted
parsnips, turnips and carrots, peas, white onion, and chicken. The sauce: broth,
half and half, butter, some balsamic vinegar, HDP, and flour sprinkled
in. Then I used a pie crust I had made the week before. Sometimes,
when time is short, I just use a Trader Joes dessert pie crust- adds a
little more sweetness than necessary but works in a pinch!
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