Judy Kentrus' Newsletter

Since I live in the North East where we get snow and ice, in January I think of comfort food.  How about a hearty chicken pot pie.

                                                                              Chicken Pot Pie 


      
 Pre-heat your oven to 400

2 pie crusts – pre-made or make your own.

 
Filling

 
3 TBS butter

 2 stalks celery, chopped

 1 whole onion, chopped

 2 whole potatoes chopped and boiled

 1 bag frozen mixed Veggies (corn, peas, green beans, carrots)

 1/2 pound chopped fresh mushroom

 1 1/2 cups cooked chicken or store bought rotisserie,

 2 TBS flour

 1/8th tsp Sage

1/8 tsp poultry seasoning

 Salt

 Pepper

 1 cup chicken broth

 1 cup half and half

 1 can cream of mushroom soup

 

Saute' celery and onions in the butter until clear and cooked.  Add the flour and the seasonings and make a Roux. While that is cooking (make sure your heat is on low. It should always be on low with a Roux, otherwise it will burn), in a mixing bowl, mix the chicken broth, half and half, cream of mushroom soup, whisk them together. If it seems too thick, add a bit of milk, or extra, the half and half. But remember you're putting the frozen vegetables in so you'll get some water off from them. Add the potatoes and chicken. Throw in the "soup" mixture, and the frozen veggies, stir, and let it cook until it's nice and thick and bubbly.

 

Bake for 25-30 minutes or so, until the crust is nice and brown. Keep an eye on it after 15 minutes, as ovens vary.