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Chicken Pot Pies

You can also use this recipe as the basis for chicken and dumplings, chicken cobbler, or chicken a la king.


List of Ingredients








5 cups cubed cooked chicken
2 carrots
5 oz frozen baby peas
4 oz butter
8 Tbsp flour
4 cups chicken stock
1 tsp onion powder
1 tsp black pepper
1 tsp salt
1/2 tsp rosemary, crushed
1/2 tsp thyme
1/2 tsp sage
1 medium pinch saffron
Pastry for 2 large pie crusts

Dice carrots into 1/4 inch cubes. In a large bowl toss together the chicken, carrots and peas.

Crumble saffron into chicken stock. In a medium-large saucepan melt butter over medium heat until bubbling but not browning. Whisk in flour and cook for 5 minutes, stirring continuously. Slowly stir in chicken stock until well blended. Add spices and cook until mixture thickens, stirring constantly. Pour sauce over chicken mixture and toss.

Use this mixture to fill 9 individual pies pans (I use the small disposable foil tart pans, but I reuse them) or two large pie dishes. Top with pastry crust and cut vents. Bake at 375 for about 40 minutes (until crust is golden and filling is bubbling.

These can be frozen after baking. No need to defrost, just bake until hot. Hint for busy cooks: the individual ones reheat more quickly than the large ones.


Recipe