Pot pie is almost too easy. A little roux, some chicken stock, cut up leftover chicken & veggies. I use my mom's recipe, which calls for making a roux, adding chicken stock, and the longer-cooking veggies like potatoes and carrots. Cook for 15 min or so, then turn off. Add in cubed chicken and peas, stirring gently so as not to cause the chicken to fall apart. Taste for seasoning. Make a basic pastry crust, roll and line the bottom of a deep dish pie plate, with at least 3/4 in overlap around the edge. Pour filling into shell, top with other half of crust, then roll and pinch edges. Use a knife to slash the upper crust a few times for ventilation, and bake until deep golden. She almost always has homemade stock, but the chicken stock from trader joe's is good too.
at 5:57 PM on Jan. 19, 2009