This Week…A Comfort Pie for the Fall
The Streib household does not like waste, especially wasting food. Aside from today’s rising food costs, it goes against our grain.
So, when I roast a chicken, I can make many meals from it. One of our favorites is Chicken Pot Pie. (My roast chicken is really good, so if you want the recipe, contact me!)
And, for someone who shies away from anything to do with a rolling pin, this recipe does not require one!
And…if you don’t want to roast your own chicken, you can use any rotisserie chicken or frozen chicken.
Easy Chicken Pot Pie
Preheat oven to 425 degrees.
Add 4 TBLS butter to a large skillet over medium heat. Once the butter is melted, add the chicken, frozen mixed vegetables, salt, garlic powder, thyme leaves, and pepper. (Optional: you can add chopped onion and celery to the vegetables)
Cook for 8-10 minutes, until the chicken is cooked through, stirring often.
Add ¼ cup of flour and stir well until mixed. Slowly stir in ½ cup heavy cream (I used milk), then 1 cup of chicken broth.
Cook until bubbling and thick, stirring often, 3-4 minutes.
Pour the filling into a pie or 8x8 square dish. Place a pie crust or puff pastry sheet on top. Beat one egg & 1 tablespoon of water to make an egg wash, and brush it over the crust. Make cuts in the pastry to allow for steam to escape.
Place this on a baking sheet and bake for 30 minutes. Let the pie rest for at least 15 minutes before cutting.
This is easier than it sounds, so enjoy!
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