Friday, November 9, 2007

Chicken Pot Pie

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

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.