Ingredients
- 3 cups chicken broth
- 1/2 cup flour
- pinch of turmeric
- pinch of poultry seasoning
- pinch of dried thyme
- half an onion, diced
- a carrot, diced
- a potato, diced
- a stalk of celery, diced
- 2-3 cups chicken, cooked - diced or shredded
- pie crust of choice (I used a ready made crust for this one, but it is really really good with a bacon fat pie crust.)
- couple tablespoons of butter for sauteing the veg in
- salt & pepper
- You can also add frozen corn and peas to it!
As far as a container to bake the pie in, you'll want a nice deep ceramic or glass pie plate, like this one.
Directions
- Add a couple tablespoons of butter to a pan over medium heat.
- Add in the carrot, celery, onion and potatoes. Cook, stirring frequently, for about five minutes until the vegetables start to soften.
- Add in the chicken, minced garlic, and seasonings. (Please note I added waaaaaay to much turmeric on accident. When I say a pinch I mean a teeny amount - more more than 1/4 teaspoon) Stir around and cook for another couple minutes.
- Also - preheat your oven to 375 F!
- Pour in a half cup of flour and stir it around so it coats everything. Let this cook for a couple minutes - stir it the entire time!
- Now pour in your stock and stir really well. Break up any flour clumps you see and let the mixture come up to a bubble. This will help thicken it.
- At this point, taste the sauce and add some extra seasoning or salt and pepper if necessary.
- Turn off the heat. Spoon into pie plate. Cover with crust. Cut steam vents in crust.
- Bake at 375 for 25-30 minutes underneath a baking sheet to catch the drippings.
Source: http://www.instructables.com/id/chicken-pot-pie-recipe/
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