Chicken Pot Pie

With another winter storm brewing here in the US, what family wouldn't enjoy this all time favorite for dinner? Here's the recipe for the rest of the roast chicken I posted about recently (Feb. 20^th). In keeping with the intention of stretching one chicken into multiple meals, I present…Chicken Pot Pie. This is real wintertime comfort food!

Chicken Pot Pie

Ingredients:

The rest of the roast chicken (or two cooked, whole chicken breasts), shredded

4 carrots, sliced

3 celery stalks, sliced

3 medium russet potatoes

4 - 5 large mushrooms

1 cup green peas

3 minced garlic cloves

2 tablespoons of flour

3 tablespoons unsalted butter

1 1/4 cup warm milk

Salt and pepper
*Pie crust (see previous post)

Directions:

Slice the vegetables about the same size, into bite sized pieces. Mix the veggies together and place them in the pie plate evenly.

To make the white sauce (a variation on a béchamel sauce), melt the butter in the bottom of a heavy sauce pan. Add the flour and stir, do not let brown. Add the garlic and stir for 20 seconds, then add the milk. Stir until thickened and pour over the vegetables. Place the pie crust on top and seal the edges. Make several cuts to the middle of the crust to allow steam to escape. I like to place a sheet pan on the bottom rack of the oven, just in case of overflow.

Bake at 350 degrees for 40 minutes or until bubbling and browned.

Let cool slightly before serving. Enjoy!