adapted from Mom's Crazy Cooking and Pioneer Woman
Prep time: 30 minutes
Cook time: 30 minutes
Stand time: 10 minutes (this can be skipped, but your fillings will run out more
Note: This makes enough filling for 2 pies. You can double the crust if you wish and make two pies. You can freeze the other and then dethaw and cook another day. Or you can reduce the filling recipe by half. Or you can do what we did and make one pie and then eat the leftover filling as a soup.
recipe for 2 pie crusts (a top and a bottom)--I used white whole wheat flour for half of the flour and really couldn't tell much of a difference at all
2 small potatoes, chopped small--about 1 centimeter cubed (I used red and recommend them)
3 medium carrots, chopped, like, a lot (let's call them 1/8-1/10 of a carat--ha, I didn't even intend that pun)
1/2 C frozen peas
2 Tbsp onion (this is about 1/4 of a medium small onion), thrown in the food processor or grated in a cheese grater
4 Tbsp butter
2 C diced chicken (I like it diced small so you get bits of everything in each bite)
1/4 C flour
2 C chicken broth
1 bouillon cube
1 C heavy cream (I never said this was low-fat, only low-onion)
1 tsp thyme or 1 Tbsp fresh thyme
1/4-1/2 tsp salt
black pepper to taste
Preheat oven to 400.
Dice potatoes and carrots (get the carrots small). Grate the onions or--if you used a food processor to make your pie crust (I did), throw them in there and give them a whirl, scrape and whirl again until they are kind of mushy or at least terribly small.
Melt butter in a large pot. Add the onion mush. Let it cook for a couple minutes, stirring occasionally. Add potatoes and carrots. Cook for a few minutes more. Add frozen peas and cook for several more minutes. (You want to get your potatoes cooked a bit, so try not to rush it too much.) When the veggies are soft, add chicken and stir to combine. Sprinkle the flour on and stir to combine. Stir for a minute or so.
Whisk in broth. Stir in bouillon cube (or 1 tsp granules--my preference). Stir and this will begin to thicken. Pour in the cream and kiss your diet good bye (whatever, it needed to go). Allow mixture to cook over low heat, for about 5 minutes. Season with thyme, salt, and pepper. Taste for seasonings and to be sure your potatoes are cooked or darn close.
Put a crust in the bottom (some folks skip this and do a sort of soup with a crusty top, but I'm more of a traditionalist). Pour chicken mixture in. (Remember if you make this full recipe, you'll have leftovers.).
Put the top crust on. Crimp the edges or flop them onto each other into a manner so sloppy you wonder how you ever made it through elementary art. Crimp them if they're not too impossibly mismatched--at least get then to stick together. Cut several vents in your crust so it doesn't ?explode?--I don't know--I've always obediently made my vents. (Okay--just looked it up, you make vents to the top crust settles onto the pie.)
Bake for 30 minutes or until golden. Let sit for 10 minutes. Serve. Watch your onion-hater eat. Enjoy pie; enjoy
Posted by The Tasty Cheapskate: tastycheapskate.blogspot.com