The pot pie I make is from the Williams-Sonoma Complete outdoor Living Cookbook. I make changes to this recipe depending on what is in my cupboards and refrigerator.
for crust
1 cup flour
2 T. grated Parmesan cheese
7 T. chilled butter, cut into small pieces
3-4 T milk
filling
2 T. butter
1 leek, sliced (or chopped onion)
1 lg carrot, chopped
1 potato, diced
2 T. flour
2 C. chicken broth
2 C. cubed cooked chicken
1 C. peas
1 C. half-n-half
1/4 C. fresh parsley
1/2 t. dried tarragon
salt & pepper
Preheat oven to 400
to make crust, stir together the flour, parm cheese, and salt. using a pastry blender cut in butter until it resemble course meal. pour in 3 T. milk and mix quickly until moist. turn out onto a floured surface and knead until dough comes together. wrap in plastic wrap and chill.
to make filling. in a saucepan melt butter on med-high heat. add leek, carrot, and potato and cook, stirring, until the leek is softened, about 5 minutes. ass flour and stir for 1 min. stir in broth bring to boil, reduce heat to low and simmer until slightly thick, about 3 min. stir in chicken, peas, half-n-half, parsley, and tarragon. Simmer another 5 min season with salt and pepper to taste. spoon filling into 2-qt baking dish. Roll out crust on lightly floured surface to fit the baking dish and place dough on top on the filling. Bake until golden brown about 35-40 min. and serve.
serves 4 - per serving 693 calories, 28g protein, 55g carbs, 40g fat, 5g fiber.
for crust
1 cup flour
2 T. grated Parmesan cheese
7 T. chilled butter, cut into small pieces
3-4 T milk
filling
2 T. butter
1 leek, sliced (or chopped onion)
1 lg carrot, chopped
1 potato, diced
2 T. flour
2 C. chicken broth
2 C. cubed cooked chicken
1 C. peas
1 C. half-n-half
1/4 C. fresh parsley
1/2 t. dried tarragon
salt & pepper
Preheat oven to 400
to make crust, stir together the flour, parm cheese, and salt. using a pastry blender cut in butter until it resemble course meal. pour in 3 T. milk and mix quickly until moist. turn out onto a floured surface and knead until dough comes together. wrap in plastic wrap and chill.
to make filling. in a saucepan melt butter on med-high heat. add leek, carrot, and potato and cook, stirring, until the leek is softened, about 5 minutes. ass flour and stir for 1 min. stir in broth bring to boil, reduce heat to low and simmer until slightly thick, about 3 min. stir in chicken, peas, half-n-half, parsley, and tarragon. Simmer another 5 min season with salt and pepper to taste. spoon filling into 2-qt baking dish. Roll out crust on lightly floured surface to fit the baking dish and place dough on top on the filling. Bake until golden brown about 35-40 min. and serve.
serves 4 - per serving 693 calories, 28g protein, 55g carbs, 40g fat, 5g fiber.
3 comments:
Talk about a great one pot meal,yum! And I bet the kids love it! The addition of parmasean cheese to the crust sounds yummy!
to tell the truth the kids did not like it, they are not one pot meal types I try it every year and every year they just pick at it.
yumyum that sounds so good. Might have to make that! x
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