Instead of cooking Ida's recipe for vegetable pot pie, I thought I would post the recipe for my very first chicken pot pie because it was so so so good!
When I was young, before my dad got remarried, he raised us on macaroni and cheese, frozen peas, and frozen Marie Calendar Chicken Pot Pies. I loved those pies! This is my first homemade pot pie.
I used baby red potatoes, carrots, celery, and onion.
I also chopped up plenty of garlic because I LOVE garlic.
To make the filling I melted about a tablespoon of butter,
and sauteed the veggies and the garlic with a couple of sage leaves.
I added a handful of flour,
And about a cup of chicken broth. I wanted my filling thick so I decided not to use very much stock. If you want a thinner, creamier filling just add more broth!
I added about a cup of shredded chicken,
and a dash of hot sauce. YUM! After removing the filling from the stove and allowing to cool, I removed the sage leaved before pouring the filling into the pie crust.
For the crust, I buttered a pie pan,
And rolled out my pie crust (I had some pre-made in the freezer),
Until both of crusts were nice and flat.
I place the first pie crust in the bottom of the pan and poked it with a fork to avoid bubbles,
Placed the filling in the pan and covered it with the second pie crust.
I baked it for about an hour at 350 degrees Fahrenheit. I turned out beautifully and tasted delicious! So delicious that it was gone before I had a chance to take a picture!
My simple chicken pot pie
Ingredients: two pre-made pie crusts, 1 cup diced small red potatoes, 1 cup diced carrots, 1/2 cup chopped celery, 1/2 cup chopped onion, 3 diced garlic cloves, 2 sage leaves, 1 tbs. butter, a handful of flour, 1 cup chicken broth, salt and pepper, dash of hot sauce.
Melt the butter over medium heat in a saute pan. Add the vegetables and garlic and saute until soft and golden. Add the flour and mix. Add the chicken broth and stir until completely mixed and thickened. Remove from heat and add the hot sauce, salt, and pepper to taste.
Butter a pie plate and place the first pie crust at the bottom. Poke holes with a fork to vent. Fill the pie pan with the cooled filling and top with the second pie crust. Seal the edges and poke holes in the top with a fork to vent.
Cook at 350 degrees Fahrenheit for about an hour until the crust is golden brown and crispy and the filling is bubbly and hot. Allow to cool about ten minutes before serving.