Chicken and Vegetable Pot Pie

My mom has made a fabulous chicken pot pie for years.  Right before I went off to college, she helped me make it for the first time and I got the recipe from her.  A few years later, I was talking with Merrick and Janssen, and each of them mentioned that they had this recipe as well, but after discussing some of the ingredients, it looked like we all ended up with slightly different variations on the recipe.  Apparently it had morphed over time.  I was amused by this and am certain that I am the one with the real recipe.  Whether or not that is true,  I love this version.  It is thick, creamy and filled with veggies with the most delectable crust on it.  Perfect for an crisp autumn evening.  

Chicken and Vegetable Pot Pie:

adapted from the Fannie Farmer Cookbook

We have discovered that this recipe works great without meat, and you could definitely change the vegetables that you put in it, swapping potatoes, broccoli, turnips or corn for the peas and carrots, depending on what you like. 

Makes 1 pot pie

1 pie crust (I always make this one and it is deee-licious)

Filling: 

8 Tbs butter

6 Tbs all-purpose flour

1 cup milk (1/2 &1/2 or cream)

1 cup chicken or vegetable broth

1 tsp curry powder

1 tsp salt

1/4 tsp black pepper

1 cup cooked chicken

1 cup cooked peas

1 cup sliced, cooked carrots

Preheat the oven to 350°F.  Cook your chicken, peas and carrots (I typically cook the chicken in the broiler on low for about 15 minutes, and cook the peas and carrots in a pyrex measuring glass on at a time in the microwave for about 5 minutes until the carrots are soft). Prepare filling by melting the butter in a large frying pan.  Once it is melted, add the flour a little at a time and stir constantly until the flour is incorporated and has formed a sort of paste.  Then slowly add the milk, stirring constantly. Once this is smooth, add the vegetable broth and then the curry powder.  Salt and pepper to taste, then add the cooked chicken, peas and carrots.  Pour into a pie pan in an even layer.  Roll out prepared pie dough, then place over the filling, trimming excess dough from around the edge of the pan, and crimp the edges.  Spear a few holes in the dough with a fork to release steam.  Cook in a preheated oven for about 35 minutes or until the crust edge turns a golden  brown and the top just starts to brown.    Remove from the oven and let cool for about 10 minutes before eating.  Enjoy! 

If you have questions or need clarification about this recipe, please feel free to send me an email at landen[dot]cloakroom[at]gmail[dot]com!