We did go out for Valentine’s day, but the day after my hubby had some major dental work and I made something that was complicated but not too chewy, lots of work but a labor of love…note the heart on the pie.
Chicken pot pie is one of those highly chemical looking mass produced foods in the States that come under many varieties and labels, I haven’t checked the labels lately but imagine most have fats and MSG. Making your own from scratch can be a bit of kitchen labor but the outcome is a big pie that you can make uniquely your own!
1 cup sliced celery
1 cup sliced carrots
1/2 cup small frozen peas
1 pound of raw chicken breasts cut into cubes
1/4 cup fresh chopped parsley
2 tbsp. chopped onion
1/3 cup all purpose flour
1/3/4 cup msg free broth
2/3 cup milk (or just additional broth from your chicken vegetable mix if you want to avoid milk)
double pie crust recipe (see my blog entry sweet potato quiche) for 9-10 inch pie plate
Preheat oven to 225 C or 425 F
Prepare pie crust or thaw out frozen variety if you’re not concerned with the quality of frozen crusts
In a saucepan put raw chicken cubes, celery and carrots, cover with water, not excessively and cook until chicken is done and veggies are soft but not mushy, 10-15 minutes. Drain liquid and save. You can use the broth from this for your bechamel below.
Brown onions in butter until translucent. Add flour, salt and pepper to your taste (I’m generous with pepper) with wire whisk, pour in liquids and simmer until it thickens, whisking. Pour this bechamel over the chicken and veggie mix, add fresh chopped parsley and frozen peas.
Pour mixture into pre-prepared pie crust and cover top with top sheet of crust using a fork all over the top to pierce to let steam escape.
Bake 15 minutes at 425 then reduce oven to 350 F or 185 C. Pie is done when crust is golden brown.