Chicken Pot Pie

Yesterday I made some chicken stock with a large chicken.  I got lots of stock and a goodly amount of chicken meat.  When Charlie saw it, he suggested chicken pot pie.  I made one today and there is a lot of stock and chicken left for soup which is why I made it in the first place.  (Why can't soup companies make soup that tastes good?)

The stock was made with chicken, water, onion, carrot, celery, ginger and garlic. I did not use any salt and pepper so I could season to taste anything for which I might use the stock. It simmered for ah hour and a half then the meat was pulled off the bones and the stock strained.  There was about3 or 4 quarts. 

For the pot pie, I used puff pastry and added  extra salt and pepper to taste since the broth I used wasn't seasoned yet.  I made 1/2 of the recipe since this is for two pies. I used a deep pie dish.

Chicken pot pie

Ingredients

• 2 cups diced peeled potatoes
• 1-3/4 cups sliced carrots
• 1 cup butter, cubed
• 2/3 cup chopped onion
• 1 cup all-purpose flour
• 1-3/4 teaspoons salt
• 1 teaspoon dried thyme
• 3/4 teaspoon pepper
• 3 cups chicken broth
• 1-1/2 cups whole milk
• 4 cups cubed cooked chicken
• 1 cup frozen peas
• 1 cup frozen corn
• 4 sheets refrigerated pie crust

Directions

• Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain.
  In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat.
  Unroll a pie crust into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining crusts; place over filling. Trim, seal and flute edges. Cut slits in tops.
  Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting. 
• Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.