Monday, September 24, 2012

Tasty Rooster Pot Pie

My friend gave me a recipe for Casserole Queen Pot Pie (look out for pop ups on that site) last year and it really is a great recipe. But in my usual fashion I have to fiddle with things and make them more accommodating for our silly family to make and eat. Yesterday, my silly sister was here and gave me some of her pointers on how she has changed this dish. The recipe format that I printed a year ago drives me crazy so instead of rewriting on a note card I'll type it here so I can come back and easily find it when I want to make it again in the new "mama-lost-her-brain-so-has-a-hard-time-following-the-recipe" format.

As usual I'll triple the recipe from the original and when I make it. Should make 3-4 pie plates full. Great to make extra to stick into the freezer and a great way to use up that canned chicken or stewing hens you didn't know what to do with.

Tasty Rooster Pot Pie

Thaw 3-4 sheets of rolled up pie crust (I keep this on hand from the store, can find in the fridge section near the quick biscuits, etc. I also keep them in the fridge but if they are frozen, thaw now.

Be sure you have roasted or boiled 2-3 chickens/stewing hens/roosters to have the meat from them. If you don't have enough chicken, be sure to use potatoes or more veggies.

Cut up:
2-3 lg onions
3-4 cups carrots
1c red or green peppers or broccoli (or both, I've used cabbage in this before too)
Chickens, cut 2-3 chickens into bite sized pieces.

Melt 1/2 cup butter in a heavy bottom pot or dutch oven. Add cut veggies, let them cook 5-10 min, stir frequently. Add chicken.

Get a jar of milk out and if you have chicken stock handy, that too.

Add:
2 tsp salt
2 tsp thyme (or tarragon but we prefer thyme)
1 tsp black pepper
1/4 c. white flour
stir these in and be careful the flour doesn't burn

Start adding slowly:
2 cups of cream (optional, I always just use goats milk)
4 cups of milk (or more, really you have to do this by look, just add a little at a time, stir, let thicken, add more)
2-4 cups of chicken broth (optional, adds great flavor just use more milk if you don't have this)

Cook & stir until you have it thick and bubbly.

Add:
3-4 cups fresh or frozen peas
1/2-1 cup of dry white wine (also optional, good with or without)
4 potatoes, diced and steamed (I have taken to not making potatoes separately for this, it's more time consuming and they aren't needed. However, potatoes are always a good cheap filler so if you have leftover baked potatoes, mashed or roasted potatoes, use them in here. Also potatoes freeze well after they have been cooked, I have a couple bags of chopped up taters in the freezer just for this occasion.)

Make an egg wash:
1 egg mixed with
1T milk

Divide your hot, bubbly goodness into how ever many pie plates, casserole dishes, dutch ovens, etc you like. The more you divide it out the more crust each portion gets. Add the puff pastry or phyllo or pie crust to the top, brush with egg wash, then cut slits in the top.

Bake in a 425 degree (F) oven for 30-45 min, or until you can't stand the wait any longer.


Beautiful roosters aka future pot pie fillers.

2 comments:

Denise Wilhelm said...

Anna!! I read this recipe and started laughing - you forgot to mention adding the chicken! ;) You're so silly!

AKmamaOf6 said...

Oh no! I knew something like that would happen...thank you!