This makes 2 chicken pot pies. My measurements are approximate for the sauce. Judge it accordingly when you make it; you want the sauce to be very smooth and not too runny, a little thinner consistency than yogurt. You can make these pies ahead of time and freeze them; just warm around 300 degrees F. when you want to serve them.
- 2 pie shells (home made or bought, I like Tenderflake’s Deep Dish shells)
- 2 lbs (1 kg) cubed cooked chicken (about 1″ pieces); garlic powder, dried minced onion, and thyme to fry the chicken with is good.
- About 2 cups frozen vegetables (peas, carrots, corn)
- 2 Puff pastry sheets (usually 1 box has 2) or enough pie dough to cover the pies.
- 4 tbsp. butter
- About 1/2 c. flour
- About 3.5 c. chicken stock (reduced sodium is best for you)
- About 1 tsp freshly ground pepper
In a sauce pan, heat butter at a low temperature (do not brown it). When melted, sift in the flour constantly stirring it to remove any lumps. When it’s thick, slowly add in the chicken stock still stirring constantly to bring it to a silky consistency. Bring to a mild boil, add pepper, and remove from heat.
Preheat oven to 400 degrees F. Add a layer of chicken into each of the pie shells. Sprinkle in a cup of the frozen vegetables in each shell. Add about half off the sauce to each pie, do not overflow, you don’t want the sauce to spill out of the pie when you apply the puff pastry/pie dough on top. Place 1 puff pastry sheet on each pie and trim off excess. Gently press the edges of the top and bottom doughs to each other to seal it. Make a small hole about an inch in diameter in each pie to let it vent.
Place pies on a large cookie sheet to catch any sauce in the event it overflows (mine didn’t but I’d rather be safe than sorry). Bake for about 25 min or until pie top is a flaky. Serve hot.