Chicken Pot Pie

Last night was cold and miserable out so I decided that the chicken breast in my fridge would be good in a nice, hot, chicken pot pie. I found a recipe in my Company's Coming Chicken cookbook, but I changed it a little to my likings. If you want the original recipe it is called "Meal Under Cover". I still call it Chicken Pot Pie. Husband and I loved it. Boys liked it. Older girl gave it a 4/10. Little girl ate the meat and the crust and would not touch the veggies with gravy on them. It looked lovely in the casserole:

Here's what I used:

Chicken Pot Pie
1 9” pastry crust, unbaked

2 Tbsp. butter

1 ½ cups chopped onion

2 Tbsp. flour

1/2 tsp. salt

1/8 tsp. pepper

1 ½ cups water

1 tsp. Worcestershire sauce

2 cups cubed cooked chicken

1 cup cubed cooked potato

1 cup sliced cooked carrots

1 cup cooked peas

½ cup cooked corn

Melt butter in a large fry pan. Add onion. Sauté until soft and browned.

Mix in flour, salt and pepper. Stir in water until it boils and thickens. Add Worcestershire sauce.

Put chicken and cooked vegetables into the sauce. Pour all into a 2 quart (2 L) casserole. Smooth top.

Roll out pastry a little larger than casserole. Place over top and 1 inch up around sides. Slit. I even brushed the top with milk to give it a golden glow.

Bake at 400°F for 30 minutes. Serves 6.

And if you don't have COOKED chicken, potatoes, carrots, corn and peas? Do what I did: cook them! I peeled some carrots and potatoes and chopped them small. I boiled the potato cubes for 10 minutes and then added the carrots for 3 minutes and then added the frozen corn and peas for the last 2 minutes. 

While the vegetables cooked, I cut raw chicken into 3/4 inch cubes, put 1 Tbsp. butter in a hot pan and fried it. When the vegetables were done, I drained them and set them aside until the onion gravy was ready. It all worked out nicely. I even found time to make an old favorite in there somewhere. It was just like the apple pie I've made before!

It sure was delicious on a cold winter night!