Two Spoonfuls: Comfort Foods

What could be better, when the weather's cold, than a hot chicken pot pie? I found this recipe in one of my old, circa 1997, Pillsbury mini cookbooks. These pot pies are super easy to make and can be thrown together with stuff you probably have on hand. The only thing I had to buy was 2 10oz. ramekins. I got mine at Sur la table because it's right near my house.

Let's get started.

Chicken Pot Pies
1 (15 oz.) package refrigerated pie crusts (one circle of crust)
1 tsp. all purpose flour
2 Tbs. butter or margarine
2 (additional) Tbs. all purpose flour
1/8 tsp. poultry seasoning
dash pepper
1/2 cup chicken broth
1/3 cup milk
1 cup cubed cooked chicken
1 cup frozen mixed vegetables, thawed

1. Let 1 pie crust stand at room temperature for 15-20 minutes. Refrigerate the remaining crust for a later use.


2. Preheat oven to 400ºF. Roll out pie crust on cutting surface and sprinkle with 1 teaspoon flour. Turn crust, flour side down, onto ungreased cookie sheet or a sheet of wax paper. Invert 2 10oz. oven safe bowls or baking dishes over crust. Using a sharp knife, cut a circle 1/2" larger than rims of bowls. Remove bowls from crust. Line each bowl with crust, flour side down. Gently press crust into bowls. From remaining crust, cut desired shapes with a small cookie cutter to place on top of pies.

I used frozen pre-cooked grilled chicken strips. I always have them in my freezer and it keeps me from having to handle raw chicken...ewww.

3. In a small saucepan, melt butter (or margarine) over medium heat. Stir in 2 tablespoons flour, poultry seasoning and pepper; cook until mixture is smooth and bubbly. Gradually add broth and milk. Cook until mixture boils and thickens, stirring constantly. Stir in chicken and vegetables; cook until thoroughly heated. Divide mixture evenly into crust-lined bowls; top with pastry cutouts.

One of the greatest things about this recipe, for me, is that it makes just 2 pot pies.

4. Place bowls on cookie sheet to catch any spills. Bake at 400ºF for 20 to 30 minutes or until crust is golden brown.
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Ginny's Notes:

1. These little pies are so easy to make and they're really good too. Yummy!!!

2. This recipe makes 2 pot pies but would be easy to double or triple to make more.

3. I've made these twice, and the 2nd time I wiped a little egg white over the pastry cutouts so they'd brown a bit more. I think it worked out well.

4. You can use any vegetables you want. I happened to have cauliflower, broccoli and carrots...and a bag of peas. Once the veggies were thawed, I cut some of them into smaller pieces so they'd be uniform in size.

5. We love gravy in my house. Next time I make these, I think I'll make a second batch of the "gravy" to use on mashed potatoes. mmmm

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A Bit About Pies (According to Wikipedia)

"A pot pie is a type of baked savory pie with a bottom and top completely encased by flakey crusts and baked inside a pie tin to support its shape."
The pot pies in this recipe don't, technically" have a top crust, so I guess it's not a real, traditional American pot pie.

When in the UK, Nick and I love to eat Cornish Pasties. A Cornish pasty is a filled pastry case, commonly associated with Cornwall, United Kingdom (where Nick's dad is from). It differs from a pie as it is made by placing the filling on a flat pastry shape, usually a circle, and folding it to wrap the filling, crimping the edge to form a seal. The result is a raised semicircular package. The traditional Cornish pasty is filled with diced beef, sliced potato and onion, and baked.

Our friends the Brits also love a good Steak and Ale pie, which is more like a pot pie, but with ale in the gravy. Also a yummy treat.

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Now, I need something to go with my pot pies. Let's see if Jenn has something yummy.