Labor of Love: A Good Pot Pie

Hi everyone! I am sure it is going to be getting busy for you soon, whether it is with school, work, or holiday preparations. I know my little workshop will be busy this week with jewelry making and knitting. At this time of year when it is getting colder it is nice to have a good pot pie. This is Ina Garten's recipe, but changed to my own taste with lots of extra veggies and more chicken. My changes to the recipe increase the amount of pot pies from 4 to 11 so that there are extras to freeze.

Ingredients (makes about 11 individual pot pies)
Two Rotisserie Chickens
Kosher Salt
Black Pepper
5 cups chicken stock (I use regular chicken broth)
2 chicken bouillon cubes (or a chicken paste if you can get it!)
1/2 stick of butter
2 cups yellow onions, chopped (2 onions)
3/4 cup all purpose flour
1/4 cup heavy cream
2 large carrots
2 containers of pre-sliced baby bella mushrooms (cook these in a pan before adding)
2 bags of the steam fresh mixed vegetables
1/2 cup minced fresh parsley

For the pastry covering
I just use pre-made pie crusts- you will need 2 packages
You cut them down by using one of the pie tins as a template. 

Then you follow the instructions as given on Foodnetwork. I also skip making my own chicken and just use the meat of two rotisserie chickens, giving you plenty of meat and less work.

Preheat your oven to 375

"In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well."

Cut down the pie crusts to be slightly larger than your tins so you can cover them. Fill your tins with the mixture and then top them. Then take a fork to poke several holes in your crust. I like to do a cross when I do this. 

Put your pies in the oven for 45-60 minutes (or until bubbling with crispy crust)

Whatever pies I am not using immediately I cover with tin foil to cover the uncooked pastry crust and then wrap the entire pie in plastic wrap. I like having these pies in the freezer because you can take them out the night before you want them to defrost in your fridge and then just pop them in the oven for an hour, making an easy and delicious dinner for you! 

Happy Cooking!

On another note......

Keep your eyes peeled this week! I will be having a Beyond Measure jewelry give-away. All you will need to do to enter is to like my Facebook page and share the photo of the prize for the chance to win! I will announce the winner on December 12th and then inbox them for their address.