Boxes and boxes of pie crusts are what's left in my refrigerator after last week's Valentine's Day fortune cookie baking. What does one do with leftover boxes of pie crusts? Make lots of chicken pot pies, of course!
Here is an easy one that I made today.
Keep in mind that my children's repertoire of vegetables is quite limited. Carrots, butter beans and green beans are about the extent of their refined palates.
Easy Peasy Chicken Pie
1/2 stick butter
1/3 cup of flour
3/4 can of chicken broth (which is about 1 3/4 cups)
2/3 cup 2% milk
4 cooked chicken breasts, shredded
Vegetables: sauteed onions, peas, butter beans, carrots, potatoes, etc.
1/2 tsp salt
1/4 tsp pepper
1/4 - 1/2 tsp crushed garlic
1/4 tsp tarragon
1 box (containing two 9 inch) refrigerated pie crusts
Extra flour for rolling
Egg for glazing
On medium heat, melt butter in skillet. Sprinkle the flour, salt and pepper over the melted butter and whisk until roux forms. Add in chicken broth and tarragon, whisk for about 2 minutes until the flour taste is gone and the sauce has thickened. Add in milk and continue to whisk for a few minutes. Pull off heat and add in cooked chicken and sauteed vegetables. I had some butter beans in the frig from last night - so I tossed those in with my chicken, along with some carrots and crossed my fingers.
Roll out one of the crusts and carefully lay into the bottom of your pre-greased pie dish.
Pour your filling over bottom crust.
Roll out remaining pie crust, lay on top of filling and begin tucking and pinching edges. Make sure that all of the edges have been pinched closed so that the luscious filling stays inside.
Crack open 1 egg and mix with a tablespoon of water - brush over top of pie and edges to make a shiny glaze. (You will have some egg leftover.) Vent the top of the pie - this prevents explosion and necessary oven cleaning - which we do not want to tackle today.
Bake for 30 - 35 minutes on 425 degrees.
Revel in that Martha-esq feeling.
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