Thursday, November 4, 2010

Chicken Pot, Chicken Pot, Chicken Pot Piiiiieeee!

Here's something to tide you over until the next post...

Recipe, you say? A girl has to have some secrets. Actually, the pie crust recipe is the same as the crust I made for my quiche post a few months back. The insides are more or less a secret because my cooking style prevents me from ever measuring things out. The Eye Ball It style or "Yeah, that looks about right" steeze. Natural cook or just lazy? You be the judge. If you know how to make a roux, you're half way there!


  1. I've been looking for a really good "chicken" pot pie recipe and thought I'd found one. I do know how to make a roux, but still can't get it to taste great.

  2. I sauteed diced onions and minced garlic for a few minutes until translucent, then dropped in celery and carrots until they were lightly cooked but still crunchy. Then make a roux in the pot. Get a great tasting veggie chicken broth mix or some veggie chix bouillon cubes. I use a veggie chicken broth mix from the bulk bins at Whole Foods or Naturewell (health foods store/cafe in Los Angeles/Silver Lake area). I used vegan margarine for the fat part of my roux and plain water to get the gravy action started.

    Always use equal parts of fat to your flour and make sure you cook out the flour so you don't taste it in the gravy.

    Fresh herbs help tremendously. I used a few sprigs of thyme and a little sage from my garden, as well as a poultry seasoning mix, onion powder, granulated garlic, pepper and a little sea salt.

    Dried herbs are good too, just add those at the very beginning when you're sauteing the onions. A little goes a long way.

    The mock chicken I used was chopped up Gardein chickenless chicken strips (from Trader Joes). So far I haven't found a better or more convincing substitute for chicken.

    Hope this helps. I've gotten requests for this meal, so the next time I'll document and measure.

  3. Thanks so much for going to the effort to write this. I'll give it a try.

  4. I forgot to mention the frozen peas. Add those at the very last minute. Just drop in while still frozen.

    Also remember to blind bake your bottom crust before filling. Put a piece of parchment or foil down over the crust, top with beans, or pie weights (I used almonds as weights. I coated them in a little oil and braggs. Perfect snack while you wait for your pie). Bake for 10-15 minutes at 350 degrees. Then add your filling and top with your rolled out dough.