Pot pies are delicious and certainly one of my favorite foods. They tend to be filled with calories, and that is the only reason I don’t eat them more often.
My new Dutch Oven Obsession cookbook contains a recipe which I followed (somewhat) to create the pot pie pictured here.
I used a lot less chicken, only about a cup, and there recipe called for 6 cups. My favorite meals have more vegetables than meat. After lots of chopping of the carrots, celery, onions, and herbs from the garden, and boiling the frozen peas, I was ready to create the sauce. Then it was mixed together and a crust was added to the top.
I always buy my dough for crust because it’s good, and I don’t want to spend the time to make my own.
This would have been perfect with mushrooms, which the recipe calls for, but I didn’t have any. The sauce turned out nice and thick.
Putting the pie crust on was not as difficult as I imagined. A fork was used to push down the edges to make the outer crust. Because it all fit down inside the pan, there was no bubbling over to make a mess. Once it was assembled it was baked in the oven, uncovered.
Making my own food is important in keeping excess salt from my diet. I used unsalted butter, and fresh or frozen vegetables in this recipe. It’s one of the wonderful aspects of cooking for yourself: control of what is added. I also changed the recipe to suit myself. I didn’t have leeks or mushrooms, and I added potatoes and peas.
I’m just starting to use the recipes from this book and there are many more I’d like to try.
New England's Narrow Road 