New Nostalgia, a beautiful blog with some great recipes. Look at Amy's kitchen and let your mouth drop - I'd always be in there cooking too.
My husband loves those store-bought frozen chicken pot pies - yuck! - and always wanted me to buy them. I just had to find an alternative that he would like so I wouldn't have to make those awful things. Amy's recipe looked great and it makes 2 pies at a time. At least once a month I need to deliver a meal to someone in need, so I could make one to freeze for later.
The pie was so quick and easy to make. I just cut up chicken tenders, fried them in extra virgin olive oil, and added Montreal Chicken Spice while they cooked. I used a store bought pie crust - gasp! - until I figure out how to make my own. I've bombed quite a few crusts so far but will learn someday. How is it possible that I can't make crust? Yeah, I don't know either because my mother is famouse for her pies and I've seen her make crusts hundreds of times.
This was so delicious. The sauce was nice and creamy and you could taste the wonderful thyme and sage flavours. My husband and family also loved it! This is a new family favourite at our house and I'll be making it many times to come. Thank you Amy!
from Amy at New Nostalgia
2 carrots, sliced into 1/4 inch pieces
1 medium potato, cubed
1 medium onion, diced
1/2 cup fresh or frozen peas
6 Tbls butter
6 Tbls flour
2 1/2 cups chicken broth (homemade is great!)
1 1/2 cups heavy cream (I used whole milk)
1 tsp salt
1/2 tsp pepper
1/4 tsp dried thyme, crushed
1/4 tsp ground sage
4 cups cooked chicken (I used cut-up chicken tenders spiced with Montreal Chicken & fried in olive oil)
Pie Crust Pastry (enough to cover the top of 2 pies)
In a saucepan, cook carrots, potato, onion and peas in a small amount of water, covered, about 10 minutes or until crisp tender. In another pan (skillet), melt butter. Add flour, cook and stir until mixture is golden brown. Slowly add broth, cream (or milk), salt, pepper, thyme, and sage. Cook and stir 5 minutes or until thickened and smooth. Divide chicken between 2 pie plates. Top with vegetables and sauce. Stir gently to combine. Place pastry over and cut slits on top. (I froze my second pie to use later).
Bake 425 degrees for 25-30 minutes (watch crust for browning).
For a printable copy of this recipe go here.
From the book "The Fire Cat"
Story and Pictures by Esther Averill