Sweet and Savory Chicken Pot Pie
The mildly flavored sauce lets the sweetness of the vegetables shine through. With crusty dough stars, this dish is destined to become a family favorite.
For the sauce:
2 cups chicken broth
1/4 cup flour
1 T cream
2 T parsley
1/2 t salt
1/2 t pepper
1/2 t sage
1/4 t thyme
Blend ingredients until smooth. Cook over low heat until mixture thickens. Add two more cups of broth and this sauce makes an excellent base for cream of chicken soup. Just add chicken and perhaps a few sauteed mushrooms or carrots.
For the filling:
1 cup diced onion (~ 1 medium onion)
1/2 cup diced celery
3-4 diced carrots
1 minced glove garlic
1-2 T butter
2 cooked chicken thighs, meat diced
1 small can (~8.5oz) sweet peas (drained)
1 small can (~8.0oz) cut green beans (drained)
1 small can (~8.75oz) whole kernel corn (drained)
If you choose to use fresh vegetables do not overcook them. Meat, peas, green beans and corn should be used in equal portions. You can also add cooked cubed potatoes.
Saute first four ingredients in butter. Do not overcook. Add remaining ingredients. Mix thoroughly with sauce. Ladle into cold pie crust, top with crust stars, bake at 350 until bubbly. Note: after first 10 minutes cover with a piece of parchment paper to prevent over-browning of crust.
For the pie crust:
I am using a butter crust recipe from the wonderful Crazy for Crust website. You can find a video and more detailed instructions here:
Single crust recipe. (You will need two recipes.)
1 1/4 cup flour (I use cake flour but all purpose works well)
1/2 t salt
1/2 cup butter (cold)
2-4 T ice water (I always need more water than most folks)
Mix flour and salt. Cut in butter. Add water until a dough ball forms. Roll out. Place in pie plate, flute edges and refrigerate 30 minutes.
Prepare the second recipe, roll out twice as thick. Using a cookie cutter, cut out shapes. I have often use stars. (This is a wonderful job for little helpers.) Place shapes between two sheets of wax paper. Refrigerate 30 minutes.