I’m reposting this because I’m craving pot pie. Think I will make one tomorrow night.
Last night, I decided to try and make chicken pot pie for the first time. And I have to tell you – it was absolutely delicious. I ate more than I should and my stomach is paying for it today. But everything worked out amazingly, and I’ll definitely make this recipe again.
It took a total of 45 minutes – 15 minutes of preparation and 30 minutes in the oven. For this recipe, I used mostly frozen goods in an effort to make room in my freezer.
My mum always used leftover turkey or chicken from Thanksgiving to make these tarts. And they’re delicious. Next time I’m going to try seafood.
Are you wondering what to do with all your leftover Thanksgiving turkey or chicken? Give this classic recipe a try.
- Tender flake pastry shells (tart size)
- 1 cup of diced celery (I used fresh)
- 1 cup of diced onion
- 1 cups of Green Giant mixed vegetables (peas, carrots)
- 1/2 stick of butter
- 2/3 cup of milk or cream
- 1 to 2 cups of chicken broth
- 1/3 cup of flour
- 1 to 2 cups of chicken (pre-cooked and shredded into small pieces)
- Seasoning: salt, black pepper, minced garlic, parsley
This recipe filled about six tart shells with a little bit left over. If you want to make more, just double the recipe. I almost never measure ingredients, use your own judgement. How much flour, milk and cream you use will depend on how thick you want your roux.
Preparation (about 15 minutes plus cooking time)
Preheat the oven to 400F and grease a pie pan. Set aside. Or if you’re using frozen pie shells, place them on a baking dish evenly spread out.
In a large skillet or frying pan, melt the butter. Add in the onions, spices and herbs and cook until onions turns a nice light brown.
Add in the flour and mix well. Next you’ll add in the milk and chicken broth. Continue to stir with a wooden spoon until you get a really nice creamy soup like texture. The flour should be fully cooked. This will take 4-5 minutes depending on your oven.
Add in the rest of the vegetables and cook for a few minutes making sure the vegetables are mixed well with the roux.
Place the pie shell into your greased pie pan. Add in the roux and vegetable mix. Using your spoon or a spatula, spread the mixture evenly. If using mini tart shells, I suggest using a small spoon. Careful not to over fill the shells like I did. It made a mess.
Note: my pie shell only has a bottom shell.
Cook for about 30 minutes or until the vegetables are tender. If you’re using pastry for the topping, then cook until the pastry is a golden brown.
Honestly, this was the best meal I’ve made myself in a long time. I really enjoyed it and for a little while, it made me feel like mum was with me. It was definitely the pick me up that I needed. Chicken pot pie, asparagus soup, roast beef – these are foods that I cook once in a while when I’m missing my mum’s cooking.
What’s your comfort food look like? Do you have any recipes that you cook like your parents made? Let me know in the comments!
More comfort food recipes:
- Barley and vegetable soup
- Barley and leafy greens soup
- Butternut squash and chicken soup
- Creamy asparagus soup
- Creamy tomato and noodle soup