Chicken Pot Pi(e)
Happy Pi Day, 3.14, aka my Mom’s Birthday (Happy Birthday Mom)! I made a chicken pot pie to celebrate. Mind you explaining pi to a four year-old is a lot easier then explaining it to a 5th grade, they want more details. I pulled out my old copy of Fannie Farmer for a recipe, figured they would have this classic recipe. It is interesting to read the recipes as they assume you are cooking chicken on the bone and with fat. I had to make some adjustments given the skinless boneless chicken breast I was using. Though I skipped the crust recipe all together, I wanted to use the food processor rather than cutting the butter in by hand. Here is a recipe for the perfect pie crust, lots of variations.
I raided the freezer and used the last of the carrots and zucchini from this past summer, as well as some of the Mirai corn. Only using a top crust help keeps it a bit lighter, and I love that the sauce did not call for cream. It turned out creamy enough without it, though you can substitute some or all of the broth for milk or cream.
Chicken Pot Pie
adapted from The Fannie Farmer Cookbook
4 tablespoons butter
1/4 cup flour
2 cups chicken broth
salt and pepper
2 chicken breasts, cooked and chopped
2 cups mixed vegetables (peas, carrots, corn, etc.)
1 pie crust
Melt butter in a medium size pot. Stir in flour. Cook for about 2-3 minutes.
Slowly incorporate in the chicken broth, stirring constantly.
Season with dash of Worcestershire and salt and pepper.
Bring to boiling point and stir until it thickens.
Place chicken and vegetables into 9″ pie pan, pour sauce over the filling.
Top with pie crust. With sharp knife slice vent holes in crust.
Bake at 425° for 15 minutes, turn oven down to 350° for another 20 -25 minutes.