chicken pot pie

Chicken Pot Pie

After I’ve made a roast chicken, a chicken pot pie the next day is another way to use leftover chicken meat.

Ingredients

1 leek
1/2 onion
3 carrots
2 stalks celery (leave the leaves on)
frozen peas
frozen corn (optional)
a handful of snow peas
cooked chicken
cream of mushroom
leftover gravy

I basically go on a treasure hunt in the fridge first, any cooked vegetables that are left over, a boiled potato , mushrooms, I throw in to the pie ..............

Directions

Chop all the vegetables, and stir fry in a little oil, lower heat after 4 minutes and cover for another 5 minutes. The vegetables should be just beginning to soften, but are still crunchy. Pour in a cup of gravy and stir in a few tablespoons cream of mushroom soup. At this point I add 1/2 a bag of frozen peas and 1/2 a bag of corn. Stir altogether a few times and let rest while you make the pastry.

Pastry

2 cups flour
1 cup spry
1 teasp. salt
1/4 cup water

Place 2 cups flour in a bowl, add 1 teasp. salt and mix together a bit, add 1 cup spry and rub the flour and spry together until the flour is like thick breadcrumbs. Add 1/4 cup ice cold water and bring the flour and water together so it is in a ball. Don’t work the flour too much, it will get heavy.
Flour a board, and roll out half the dough so that it will fit in a pie dish with the sides overlapping. Press the dough into the sides and base of the pie dish.
Cover the base of the pie dish with chopped chicken meat, as much or as little as you desire. I go for less meat, more vegetables. So I might have a cup of chopped chicken.
Then pour the vegetable mixture over the top of the chicken.
Roll out the other half of dough, place over the top of the pie dish, pinch the two layers together around the rim of the pie dish so the dough is sealed.
Make a few incisions in the top of the dough to allow steam to escape.
Bake in oven at 350 degrees F. for 35 minutes.