I was going through my old tin recipe boxes the other day and found this recipe for a Chicken Pot Pie that someone had written down for me years and years ago but which I had never tried. I think it may have been the little old lady that I boarded with when I first left home to go out to work, but I can't be sure. I only know that it was tucked away in the old tin recipe box that she had given me when I left her boarding house to get married.
In any case I had never made this . . . I know not why . . . and I had some leftover roasted chicken which I wanted to use up and so the time was right. I found myself wondering afterwards why on earth I had waited so long to make this delicious pot pie? I have surely been missing something pretty wonderful all of these long long years! (I won't tell you how long, lol)
It's quite different than the usual chicken pie. First of all you don't make a gravy. You just make your pastry and line a nine inch pie tin with half of it. Then you begin layering . . . shredded chicken on the bottom, thinly sliced potatoes, mixed cooked vegetables . . . with a mixture of flour, garlic, herbs and seasoning between each layer . . .
Then you pour some chicken stock down over it all, cover it with the top crust and bake it until the whole thing is golden brown and that stock has melded with that chicken and those vegetables with the seasoned flour to make a wonderful gravy that permeates the whole thing. Actually the herbs were my idea. The original recipe only called for seasoned flour. I added the onions, garlic, and other bits. It worked really, REALLY well!
You could just use frozen mixed vegetables if you wanted, but I like to cook my own because I love swede and parsnips . . . and they don't come in a frozen vegetable mix. The whole thing was quite delicious and made a really wonderful pot pie. I am thinking my Canadian friends could use some of their leftover turkey to make it too. That would be fab! In any case, do give it a go, I think you'll love it!
a large handful of frozen peas




Bake the pie in the ehated oven for 45 minutes to an hour, until golden brown and the potatoes are tender. Allow to stand for about 10 minutes before cutting into wedges to serve. Serve hot.
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