Home made Chicken Pot Pie

[Paulette Le Pore Motzko]

Chicken Pot Pie Filling

Created by Paulette Le Pore Motzko

May 4^th, 2012

Baked Seasoned Chicken Breasts

Take two large boneless skinless chicken breasts and wash them and dry with paper towels.

Pour about a cup of Lawry’s Chicken & Poultry Rub in a bowl and then gently cover all sides of the chicken breasts with it. You can also add a teaspoon of garlic powder to the seasoning, if you like and mix thoroughly before adding the chicken.

Bake in a 400 degree convection oven or a regular oven on a greased rack over a baking sheet for about 30 minutes or until done about 45 minutes.

Cool on a wire rack until cool enough to cut into small one inch chunks.

 

Cooking the Vegetables

I used 4 potatoes sliced on my mandolin (V-Slicer) thick style, about a pound of fresh green beans that have been cut into about 1 inch slices, a few cups of baby carrots. Cook in a large 5 or 6 quart pan in water until the vegetables are cooked but still have plenty of texture. (Remember they will cook in the oven inside the crust when it all comes together and becomes a pie!)

After the veggies are nicely tender but not soft or mushy, drain in a large colander and let cool.

White Sauce Mix

This one comes from my old, tried and true book with a million post a note book marks in it lining the pages like a Technicolor rainbow “Make –A-Mix” by Harward, Westover and Eliason.

When you make this easy recipe, you will be able to make a homemade roux in seconds only by adding water and you can come up with recipes like:

 

 

White Sauce Mix

2 cups instant nonfat dry milk

1 cup all-purpose flour

2 teaspoons salt

1 cup butter or margarine

Mix all ingredients with a pastry blender or in a blender, food processor or other mixing device. Store in the fridge and use within 2 months.

Homemade White Sauce (Made with the White Sauce Mix-above)

½ cup White Sauce Mix

1 cup cool water

Pepper, herbs and spices of your choice

Mix the water and White Sauce Mix and cook over low heat stirring constantly until it is the thickness you desire.

You can make Cheese Sauce by adding ½ to 1 cup of Cheddar Cheese to the mixture and allowing the cheese to melt.

You can make Curry Sauce by adding 1 teaspoon of Curry Powder to the sauce.

You can make Celery Sauce by adding ¼ cup chopped onion and ¾ cup chopped celery to the sauce.

You can make Creamy Mushroom Sauce by adding ½ cup fresh mushrooms and 1 teaspoon Worcestershire sauce to the sauce.

You can also vary the flavor of the white sauce by substituting milk, tomato juice, chicken stock or beef stock for the water.

How to Put it All Together:

Simply mix the cooked and cut up seasoned chicken breasts, and all the drained cooked vegetables with enough white sauce to make a nice sauce. The chicken is seasoned and the seasoning will come off in the white sauce and flavor the white sauce, so DO NOT ADD EXTRA SALT TO THE WHITE SAUCE OR THE DISH WILL BE TOO SALTY! THERE IS SALT IN LAWRY’S CHICKEN SEASONING. IF YOU WANT TO SUB IN A LOWER SALT OR NO SALT SEASONING, BE MY GUEST. I would love to have you share your version!

Pie Crust

Make a Standard Pie Crust and then bake the bottom until it is nicely done but not browned. Add the filling to the cooked pie crust and top with the top crust.

Bake until the crust looks nicely done and not tacky to the touch, and not over browned.

Enjoy!

Polly Motzko

If someone gave you this recipe then by all means join Cooking Up a Storm All Over The World!(c)

http://www.CookingUpaStorminCa.ning.com

 

 

 

 

 

 

 

Other dishes you can make with the White Sauce Mix that will be coming later on.

Cream of Chicken Soup

Eastern Corn Chowder

Hearty New England Clam Chowder

Potatoes Au Gratin

Broccoli Cheese Soup in Bread Bowls

Broccoli Ham Rolls

Sunday Chicken

And Swedish Meatballs

[Paulette Le Pore Motzko]

Another Way You can Use the Chicken Pot Pie Filling

When time is at a minimum but you still want something comforting, satisfying and delicious, this fills the bill!

Leftover Chicken Pot Pie Filling

Paulette Le Pore Motzko

Biscuit Crust Topper

Adapted from “Easy Chicken Pot Pie” in Bisquick Cook Book (72 Money-Saving Recipes All with Photos & Nutrition)

Mix 1 cup Baking Mix: Choose from Stater Brother’s, Trader Joe’s All Natural or Bisquick brands

½ cup milk

1 egg or ¼ cup egg substitute

Mix the three ingredients together and simply top on individual casseroles that already have some of the chicken filling inside them. Bake until the topping is nicely browned and enjoy!

You can also add some Cheddar Cheese to the batter or a low salt seasoning blend of your choice.