National Day of the Great American Pot Pie ~ Sept. 23

This week I’m covering the second post I missed a few weeks ago ~ National Day of the Great American Pot Pie.

 

I don’t just like pot pies, I LOVE pot pies!  I could eat them daily & for every meal.  There is just something about the creamy veggies & chicken (or whichever protein) with a buttery, flaky, melt in your mouth crust.  So yummy.

Using the pie crust recipe here, you can choose to make a single crust for just the top or a double crust for top & bottom.  I make with a double crust.  I also use frozen peas & carrots for ease of preparation.  Parboiling* the potatoes also ease the preparation.  In fact, this is an excellent way to use leftover roasted meat & vegetables.

I’m basing my recipe on the recipe that came with “My Lil’ Pie Maker” my brother gave me for a birthday gift a few years ago (I love it!).

 

Pie crust dough

4 tablespoons Earth Balance or “butter” of choice

1/4 cup diced onion

1/4 cup chopped celery

1/4 cup diced carrots

1 tablespoon dried parsley

1/2 tsp dried oregano

1/4 tsp salt

1/8 tsp ground pepper

1 chicken bouillon cube or 1/2 teaspoon granules (take care with this as some include various dairy ingredients – the brand does matter!!)

1 cup water

1/4 cup peeled & cubed potatoes

1/4 c baby peas

2/3 c diced cooked chicken

1 tablespoon flour

2/3 c “milk”

 

Preheat oven to 425*F.  Lightly grease baking dish & place 1 cruse into dish & set aside.

Place 2 tablespoons “butter” in a large skillet; add onion, celery, carrots, peas & seasonings.  Cook & stir until vegetables are soft.  Stir in bouillon & water.  Bring mixture to a boil.  Stir in potatoes & cook until tender but still a little firm.

In medium saucepan melt remaining 2 tablespoons butter.  Stir in cooked chicken & flour.  Add milk & hat through.  Stir the chicken mixture into the vegetable mixture & cook until thickened.  Pour into the unbaked pie shells.  Place remaining crust over top & use egg-wash to seal.  Vent crust & bake in oven for 15 minutes & reduce oven temperature to 350*F.  Bake another 20 minutes or until crust is golden brown.

 

 

Do you like pot pies?  What “flavors” (chicken, beef, turkey, vegetarian/vegan)?  Comment & let me know.

 

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