Pot Pie Part Duex

As promised, I will try to reproduce the recipe for the Chicken Pot Pie I made yesterday. No guarantees, but I'll do my best. Shakespeare might have said that the course of true love never did run smooth. Well, mostly neither does my cooking *sigh*. At least the end results are tasty, even if gotten there in a more roundabout manner. 

First off - the Crust.

Several months ago, I made these quiches that were really good. And I had found this amazing cheese crust for quiche recipe. (To see that recipe, go Here). I ended up with some extras, but liked it so much, I froze them. I decided to use those for the crust for this pot pie.

Problem was, the fridge might be too cold, because when I wanted the crusts (that had been in there a couple of days), they weren't thawed. Which meant I tossed them in the microwave, and it gave them a really funny texture. So I added some Bisquick, kneaded them some, and *then* rolled them out. You might want to just try a more conventional crust, lol..

So the gooey stuff...

This is the recipe I started with. Why yes, yes that is. Right out of the plain ol' Betty Crocker cookbook. I just didn't like any of the recipes I found online. I figured this would give me a place to start and I'd wing the rest. See for yourself how it turned out.

Yeah, this sort of grew by leaps and bounds. I misread the first ingredient, and for some reason was thinking of ten ounces *each* of peas and carrots. So I eyeballed that much. First mistake, but okay, not too bad. I used more butter than it calls for, because I knew I had more chicken broth, cream, and chicken. 

One whole stick was melted and a chopped half of a small onion sauteed in it for a few minutes. Then as the recipe calls for, I added the pepper, salt, flour, and let it get bubbly. I added cream (instead of milk) and chicken broth. Cream was closer to a cup, and the chicken broth about 2 cups. 

You see why this stuff outgrows the original when I cook... :D

Then add the chicken. Several months ago when I went on my crazed chicken cooking and broth rant, I ended up with several zippered bags full of chicken. This recipe calls for 2 1/2 to 3 cups, and I probably had 3 1/2. Not bad, given all the extra stuff I had already added... lol.

Put it all together, made my slits. Here it is before it goes in the oven.

For some reason, I also didn't read the temperature it was supposed to cook on. So the crust was getting really done and not the insides. I looked again, saw the discrepancy, and turned it up. (That's why the crust on top is so brown. But it was still really good!)

Here's the inside of it. You can sort of see it anyway. 

So anyway - for those few of you who actually read this *and* cook, I don't know if that was helpful or not, lol. But I promised it, and so here it is. Enjoy!

:)