It's the season for savoury pies again! Get excited! Here to inaugurate the season is chicken pot pie.
This can be made really easily with left-over chicken or turkey - it might even be better that way - so it's a tried-and-true way to get rid of thanksgiving leftovers. Also, you can either make your own or buy your own pie crust, or you can buy puff pastry from the freezer of your grocery! Any way you choose to do it, pot pie is delish. :)
250-280g (or more) chicken/turkey meat (thigh is more flavourful; breast is lower in fat - a mix is nice!)
1 small onion, diced (if you don't use the leek, get a bigger onion)
1 medium leek (optional), diced
2 carrots, diced
3 medium potatoes (yukon gold are yummy!), diced
2 stalks of celery, diced
3 bay leaves
2 tbs butter
about 4 c chicken stock
salt and pepper to taste
1/2 package frozen puff pastry, or enough pie dough to cover the top of a 9 x 13 casserole
2 tbs flour mixed in water
1. Melt the butter in a large stock pot over medium-high heat. If your chicken is raw, cube it and add it now and brown. Add onions, celery, carrot, and leek and saute until the onions are translucent.
2. Add the potatoes, bay leaves, and enough chicken stock to just cover everything (and your left-over chicken, if that's what you decided to use) and boil until the potatoes are just about cooked through. Season with salt and pepper, and thicken with flour if you need it. There should be a nice gravy.
3. Pour the chicken mixture into your baking dish. Roll out the puff pastry according to the package directions and put it on top of the dish; or roll out your pie crust according to your personal whims. :)
4. Bake in a preheated oven at 450ºF for 20 minutes, or until the crust is golden and puffy. Allow the pie to cool for 10 minutes, because otherwise you will burn your mouth.
DIG IN! I hope you have a nice crackling wood fire to curl up to while you dine. :)