Monday, October 17, 2011

Chicken Pot Pie

Ah, comfort food.  Pot pies are basically stews with a crust.  I like this version because you don't have to make a pie crust.  Scone dough is much more forgiving.  I'll give you a how-to for cooking the chicken, but any leftovers will do.

If the crust looks unusual, it's because I used half whole-wheat flour.

1 lb chicken breast or assorted meat
1 batch white sauce base
1/2 C diced onion
1/2 C frozen peas
1 C frozen sliced carrots
1 5oz can sliced mushrooms
salt and pepper to taste
1/2 batch scone dough

1.  To roast chicken:  Season meat with salt, pepper, and garlic powder.  Roast at 350º for 45 minutes, or until center reaches 160º.  Cool enough to handle, cut meat from bones, and chop or shred into bite-sized pieces.

2.  Prepare white sauce base.  Add onion, peas, mushrooms with their juice, and carrots and bring back up to a simmer.  Taste and add salt and pepper as necessary.  Stir in chicken.

3.  Preheat oven to 400º.  Prepare scone dough and roll thin.  Place chicken stew in an 8" x 8" baking dish.  Cut strips of dough and place on top of stew, covering entire top.  (For individual pies, divide stew into ramekins and cover with a round of dough.)

4.  Bake pie for 15 minutes, until crust is done and stew is boiling.  Allow to cool slightly before serving.

Difficulty rating  :)

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