Do you love Pot Pie? It’s the most loved dinner in our house and cold or cooler weather is the best time to make it. My Mom made it all the time when we were kids – she used leftover Ham, sometimes Turkey and sometimes even Chicken.
So when you have leftover Chicken (or Turkey) think about keeping some back for this, because it’s really a great way to use it. The Pot Pie is so good even on the second day as leftovers.
I made Pot Pie this week on Wednesday…. and even before it was completely ready for dinner, he had dished himself a HUGE bowl. Which was great – but then 20 minutes later he was still standing in the kitchen… with another bowl.
Then a few minutes later, he had his fingers IN the bowl, getting all the stuff OUT of the bowl and smacking his lips… I thought “wow, he must be hungry?” So I said “Hungry much?”
He said “It’s good. I told you it’s good.” Then about 15 minutes later he was BACK in the kitchen with another bowl – at this point he had probably eaten half the dish. Come Thursday around lunch, he asked me what I was making for dinner – and I said “Not sure yet, I’ll see.. why, what do you feel like”?
Pot Pie.
Again? We just had it last night?
Yes, well it was good, can you make it again? It should be easy, right? Don’t you have everything? (Easy – well, I guess for the person not making it it could be! And yes I do have everything for it..)
So I made it again – but it takes considerable time – so plan ahead. You can’t start making this at 4 pm if you want dinner at 5 pm :)
Unlike others who use biscuits for the top, or forego the crust on the bottom, we make ours with a homemade crust on TOP and BOTTOM – so the creamy potatoes, carrots & chicken is enveloped in between two buttery crusts.
It’s just simply amazing. Unfortunately it’s difficult to get a GREAT picture of such a FABULOUS dish, so you’ll have to trust me that it is really very yummy.
- 2 1/2 C. Half & Half (or, Whole Milk)
- 1/4 C. Butter
- 1/4 C. Flour
- 1-2 Cubes of Chicken Bouillon (we used Knorr)
- 5-6 medium Potatoes, Peeled and Diced
- 2-3 Carrots, peeled and chopped
- 1 Boneless Skinless Chicken Breast (cooked & diced)
- Salt to taste
- 1 C. Butter* (NO other alternative)
- 2 C. + 1/2 C. Flour (the 1/2 is for rolling out the dough)
- 2-3 Tbsp Cold Water
- First, put the chopped Potatoes and Carrots in a pot on the stove to boil, then turn down the heat & simmer until soft (approx. 30 minutes).
- In the meantime, chop 1 C. Butter into pieces and put in the KitchenAid.
- Add 1 C. Flour to Mixer ... mix well, then add the second Cup of Flour - you'll cut that butter into the flour until it resembles course crumbs, at which time you will add 2-3 Tbsp cold water. (enough to make it a nice ball of dough.
- You can finish mixing the dough/butter mixture by hand then flour your counter top and divide the dough into TWO equal parts.
- Roll out each part on the floured counter, and lay one rolled piece into a greased 2 qt round casserole dish (or 8x8 square)
- Leave the second rolled piece on the counter while you make the filling.
- In a pan on the stove, melt the 1/4 C. Butter - and add the flour to make a thick paste.
- Gradually add the Half & Half and Bouillon, stirring well while heating on the stove, mixture should become very thick.
- Drain Potatoes & Carrots, add with chicken along to the thick mixture, stir well
- Add Salt to taste
- Pour into the baking dish atop the bottom crust (previously placed in there)
- Then, take the rolled crust remaining and place evenly over the top, wrapping over the edge as to cover the entire Pot Pie
- Take a knife and slice the top of the pie to make one 2" cut.
- Bake for 375 F for 45 minutes or until golden brown.
You aren’t restricted to turkey or chicken – if you have leftover Ham you can use that instead. Just chop up and add to the creamed mixture before pouring into the casserole dish to bake.
I assume the crust could be done by hand? perhaps with a pastry blender?