What’s Cookin’ in the Country?

Cooking for two can sometimes be a challenge when you’re making a recipe that normally feeds six!  I have made a yummy homemade  Chicken Pot Pie for years.  We LOVE it,  but it is served in a pie plate that  feeds a whole family, and in my opinion, pot pie is not a dish that reheats very well.  So in the last couple of years, I cut the recipe in half and make it in individual ramekins.  It’s a perfect size and there’s no leftovers!  They’re also so pretty served like that!

Whether you make the whole recipe and put it in a pie plate, or you cut the recipe in half for only two or three people , this is a wonderful supper meal.  It has all the comfort that supper should bring!

This is my recipe that I’ve tweaked over the years.  I love it because the sauce in the pie is creamy and delicious, and unlike a most purchased pies,  the homemade version has nice chunks of roasted chicken breast in it!  You can also add whatever vegetables your family likes.  We like it best with just peas, but you could add mixed veggies. You could also use turkey breast in place of the chicken.

 

Chicken Pot Pie – whole pie

2 Tbl. butter or marg.

2 Tbl. flour

1 cup milk

1 cup chicken stock

1 tsp. Thyme

salt & pepper, to taste

Cooked Chicken breast

Frozen peas

Melt butter in saucepan.  Add flour and cook on low about a minute.  Add milk slowly with whisk.  Whisk in chicken stock. Cook until mixture thickens, stirring constantly. If it seems a little thick, add equal amounts of milk and stock to thin it out to your liking.  Season with, thyme, salt and pepper.  Add cooked Chicken breast and vegetables.  Cook for a few minutes, or until frozen vegetables have just cooked.  Pour into pie shell.  Top with crust.  Vent crust.  Bake at 400 degrees until crust is golden (about 30 minutes).

To make individual pies: (Halving the recipe makes 3.  If you don’t need all 3, pop one in the freezer, see below)

Cut pie crusts about an inch bigger than the ramekins.  Pour filling into dish, then top with crust.  Brush with egg wash to seal edges.  Place ramekins on baking sheet and bake at 400 degrees until golden.

To roast chicken for pies:

Place boneless chicken breast on baking sheet.  Brush with Olive oil.  Sprinkle with salt and pepper.  Roast at 400 about 20 minutes or until meat juices run clear.

For a do-ahead meal, prepare as above, then cover with plastic wrap and foil.  Freeze until needed.  No need to thaw before baking.  Just slide it into the oven and bake as instructed. 

This makes such a hearty meal.  I usually serve it with a green salad.  This is one of my husband’s favorite meals at our house. I hope you’ll give it a try!  

Homemade chicken stock makes recipes like this soooo much better!  Do you ever make your own?

With love from my country kitchen,