This week I am in an unfamiliar kitchen that is “equipment-challenged.” Anyone that has worked with me will tell you I am a “from-scratch” cook and have been known to look down on packaged mixes and ready made products. However in my older years I am mellowing in my opinions… So when I wanted to make chicken-pot-pie for a crowd this week and knew I lacked a pastry cutter and rolling pin, I realized that this was one of those moments to put aside pride! So off to the store for some pre-made pie crust. I did however make my own broth. Why waste boiling a whole chicken? Chicken-pot-pie is almost the first thing I think of when the leaves start to turn in earnest.
CHANGE SERVING SIZE
- 3 1/2 lb chicken whole, giblets removed
- 1 carrot(s) cut into chuncks
- 1 stalk celery cut into chuncks
- 1 onion(s) cut in half
- 6 tbsp butter
- 1 onion(s) diced
- 2 ribs celery sliced
- 3 carrot(s) peeled and chunked
- 3 parsnips peeled and chunked
- 8 oz mushroom(s) cleaned and cut into half or quarters
- 1 tsp thyme
- 1/2 cup flour
- 2 tbsp parsley chopped
- 3/4 cup frozen peas
- 1 ready made pie crust
- 1 egg(s) whisked with 1 tbsp water
- Put all of these ingredients in a pot, cover with water and bring to a boil.
- Reduce heat to a simmer and cook for about 45 minutes or until chicken is cooked.
- Remove chicken and set aside. Keep simmering broth.
- When chicken is cool enough to handle, remove meat from the bones and return the bones to the broth.
- Continue cooking until you have about 4 to 6 cups of broth, after straining through a colander. Season to taste with salt and pepper.
- Melt butter in a stock pot
- Add onion, carrots, celery, parsnips and mushrooms and cook, stirring for about 5 minutes.
- Add thyme and cook another minute.
- Add flour and cook again another couple of minutes, stirring constantly.
- Add 4 cups of the stock and bring to a boil to thicken.
- Turn heat down and simmer a few minutes until vegetables begin to get tender.
- Chop chicken into chunks and add that and parsley to the pot.
- Season to taste with salt and pepper.
- Pile into a 9″ glass pie plate. Sprinkle peas on top.
- Place crust over all, crimp edge decoratively. Brush egg wash over crust. Bake in a 350 degree oven for about 30 to 35 minutes or until golden and bubbly.