Saturday, May 2, 2009

Frank's Chicken Pot Pies

There are lots of chicken pot pie recipes.

None like Frank’s.

It's easy.

Chock full of fresh carrots....

sauteed onions, peppers, celery....

and shredded chicken.

A killer homemade white sauce

seasoned with celery seed, crushed red pepper, bouquet garni.

And your choice of pastry to top them.

And so good.

Every single time.

He makes them in quantity.

And freezes them.

Someone moves to a new house and you want to take them dinner.


Need comfort food fix.


Surprise guests drop in.


Couldn't be easier.

Thanks Frank!

Frank’s Chicken Pot Pies

8 whole chicken breasts, boiled in homemade chicken stock, shredded
8 stalks celery, sliced in half, then chopped in bite size pieces
3 lb bag carrots, peeled, sliced in half, sliced into bite size pieces
3 large sweet onions, chopped into bite size pieces
6 mixed green, yellow and red bell peppers, chopped into bite sized pieces
1 stick plus ¼ stick unsalted butter
1 and ½ cups all purpose flour
2 quarts roasted chicken stock
1 to 2 tbsp Bouquet garni
Coarse salt and freshly ground black pepper to taste
1 to 2 tbsp dried parsley
1 to 2 tbsp Celery seed
Crushed red bell pepper flakes to taste
4 pkg prepared pie crust (2 boxes unrolled pie crust) or if you’re industrious, make your own or use phyllo or puff pastry dough. It’s your call.
4 square aluminum baking pans

Boil carrots, drain and rinse with cold water.
Cook celery, onion, bell pepper in butter til soft, not brown.
Two large bowls…divide the carrots, peppers, onions among them.
Divide chicken between bowls.
Melt butter add flour, make paste, add 2 quarts chicken stock, seasonings and stir til thick .
Divide between two bowls, season to taste with coarse salt and freshly ground black pepper. Stir. Put in baking pans, top with pastry. You can get creative on the how you do the top with the pastry. Or just roll it out, cover and poke with fork …. Wrap with clear plastic wrap then aluminum foil.

To cook: Don’t thaw.
Preheat oven 375 degrees. Remove foil and saran wrap and place on cookie sheet. Cook for an hour and 15 minutes, cover with foil if browning too quick.

Makes 4.

Click here for a printable recipe!

One Year Ago on Feeding Groom

1 comment:

Lori Lynn said...

Looks great!
Love all those fresh veggies in the recipe too.