Personal-sized portions, toss in the hot oven for awhile and you have yourself a pot pie without all of the work.
But I'm quickly learning that home-made is so much tastier if I have the time and can plan ahead!!
If you follow me on Instagram (*cough cough - it'd be great if you did!) - you'll see that I post photos about food pretty much on a daily basis.
Anyway, something I just had a crazy craving for today was chicken pot pie.
Actually with the cold and dreary weather lately - any kind of pot pie is welcome!!
So I began to look up recipes online last night. I didn't want to have to go the grocery store if I didn't have to and I remembered having a couple pieces of thigh/drumsticks in the freezer that could be used up.
So when I woke up at 7:30 (yay kids) this morning, I immediately boiled a kettle of water, tossed:
- 1 vegetable bouillon jelly blob
- 1 herbs bouillon jelly blob
- 1 chicken bouillon jelly blob
I prepped the crust dough and wrapped in plastic wrap - tossed that in the fridge.
Then I decided I wanted it to have some flavour - so I tossed in a couple frozen sweet Italian sausages from Craig Beckley. After about a total of 4 hours - the meats were cooked and I had a broth ready to use for the pot pie!
In a pot on the stove, I put some extra virgin olive oil (should've used butter but oh well!) and added:
- ½ medium peeled and chopped finely onion
- 1 carrot peeled and finely chopped (I would've added more but apparently ran out.)
- 1 medium potato peeled and chopped up into small bite-sized pieces.
- Couple handfuls of frozen green beans.
- Some frozen peas (added the frozen veg near the end)
I also removed the sausage from the casing (made a cut down the length and be careful because it may squirt grease!) and crumbled that up.
Both meats went into the pot on the stove.
Also I rolled the pie crust dough out as thinly and big as possible because I was using a rectangular glass dish.
I had turned my oven on to 200*C...
I stirred it around quite a bit on medium-high temperature and then added some flour. It wasn't all-purpose or bread flour but some sort of gluten-free Italian stuff I got ages ago...but regular flour is fine too!
I stirred it and then added 2 cups (2 Moomin mugs .8dl) of the broth from the slow cooker.
It was looking alright but I thought it could be a bit thicker...and of course baking in the oven will thicken it too!
But I saw some people recommended cream of mushroom soup or cooking cream.
Since I didn't have either and my husband doesn't like mushrooms - I opted for Greek yoghurt. 2 big blobs of it (blob - more than a heaping tablespoon :) ) and stirred it altogether.
For spices - I used:
- dried parsley
- pepper mix
- Chicken & Steak spice mix
- pinch of salt
I poured that lot from the stove into my glass dish (my oven was heated up and ready to go!) and covered the mixture with the pie dough.
I just stuffed the edges into the glass dish - trying to not burn my fingers and used a sharp paring knife to cut some slits into the top (so it doesn't explode in my oven) and 45 minutes later - had chicken pot pie.
I think next time - I'll add an egg wash or brush the top with melted butter (I forgot) and perhaps 30-35 minutes will be better and the crust won't be SO golden brown...it could've been a bit flakier but still - I'm not complaining!
And the fact that SH liked it, ate two decent sized portions and said it was alright enough for me to make again in the future - REALLY happy!
I haven't had pot pie in the last 5 years that I've lived in Finland and I'm just tickled pink that I successfully made one by myself!
PS I'll update with photos next time I make it or just check out my Instagram! :)