If you have been eating turkey for past three days, the following recipe might just put you over the edge. Chicken pot or turkey pot pie is a great way to use up those little bits of leftover meat.  Our family loves it, it’s easy to prepare, especially if you start with a rotisserie chicken.  It’s also a great dish to freeze and pull it out at the cabin for an instant meal.

Since my pastry lessons at my brother’s cottage this past summer, making pie crust no longer scares me. Using my Kitchen Aid Blender, (think Martha Stewart) I can whip up a pie crust in about 10 minutes. I mix the liquid by hand so the dough doesn’t get too tough. I also discovered I should be refrigerating my vegetable shortening or buying fresh. Stale Crisco will affect the crust’s flavour.

Chicken Pot Pie Filling

One rotisserie chicken - de-boned or 2 cups of cooked chicken or turkey pieces

6 carrots peeled and cut into 1/2 inch slices

3 medium potatoes peeled and chopped

1/3 sweet onion chopped

2 stalks of celery

1/2 cup frozen corn

1 12 oz. can of chicken broth

1/2 cup of water

3 tbsp oyster sauce

Preparation

You can cook all the ingredients on top of the stove in a large pot, or you can throw everything into a crock pot and let it simmer on high for 4 hours (my preferred method)

Once the vegetables are tender, mix 2 tbsp of bisto with 1 1/2 tbsp flour and 1/2 cup of cold water, stir until the lumps have dissolved and add it to the chicken mixture. This will thicken the broth.

Pie Crust

Line a deep dish casserole with pie dough (I use the recipe featured in the blog, How to Make the Perfect Pie Crust, and divide the dough in half if I am using a large casserole dish. Use the remaining dough for the topping)

Pour the chicken mixture into the pastry lined casserole dish, roll out the second ball of dough out and place it on top.

Trim any excess of the edges and using your fingers, crimp the pie dough together. Take a sharp knife and cut little holes in the top to let the steam escape. Bake at 400F for 45 minutes or until golden brown.

If you want to spice up your pie dough, you might consider adding 2 tbsp very finely chopped (use food processor) fresh parsley and 1 tbsp very finely chopped fresh rosmary to the flour and crisco just before you add the liquid.

Next week in honour of Octoberfest we will be featuring some German recipes.

Cheers,

Julie

This entry was posted on Thursday, October 11th, 2007 at 3:03 pm and is filed under Entertaining, Food. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.