Veronique’s Chicken Pot Pie

One container of Trader Joe’s Chicken Broth (32fl oz) in a box

Chicken and veggies desired

Wondra

Poultry Seasoning, Salt & Pepper

Pillsbury Pie Crust—2 crusts 1 package

These ingredients are optional:

Joseph

SNOW!

Music!

I tend to roast a whole chicken and use the leftover chicken pieces to use in the pie the next night. If you’re cooking chicken just for this, I would recommend poaching the chicken in water with onion and celery. It doesn’t take too long and it keeps the meat VERY juicy and the chicken doesn’t need to be flavored because of all the rest of the flavor going into the rest of the pie.

Heat broth med (up to a low simmer—just be careful the higher you put the temp, the easier it could stick or burn to the pot, so keep stirring!!) and add about a teaspoon of poultry seasoning, and a little salt and pepper. Gradually wisk in Wondra until it becomes a moderately thick sauce. (I recommend starting this and continue working on it while you prepare the rest of the pie)

Thaw TJ’s frozen broccoli and cut into smaller bite size pieces. Any other veggies you desire, a lot of people put peas and corn, I would also recommend just putting them in when everything is mixed together (DO NOT COOK FROZEN VEGGIES—THEY WLL COOK WHEN THE WHOLE PIE BAKES) If you choose to use fresh veggies I would suggest only steaming them if you wish to cook them before putting them in the pie.

The crust: Roll one of the crusts little bigger than how it comes to make sure it will fit in your pie plate.

Spray bottom of pie plate with Pam (or the like). Fit into pie plate, start at the center of the plate and work your way out to the sides, making sure it comes up over the edges.

Cover edges with tin foil.

Heat at 350 for 10ishmin (sorry, got distracted and forgot to check the time), or until bottom crust is golden brown.

If crust balloon’s up, give it a couple minutes to see if it’ll settle back down, if not, take a toothpick or something the like and make the smallest hole possible to let the air get out from under the crust.

Cut up potatoes into bite size pieces; boil until you can put a knife through them easily

Once sauce to desired thickness, put all the rest of the filling (chicken, veggies, potatoes, etc) in to the sauce and mix to cover other ingredients with the sauce.

Put top layer of crust on and pinch bottom and top crusts together and take a sharp knife and cut some steam slits on the top crust.

Bake for 25-30min. or until pie crust is golden brown—remember, everything’s cooked inside so it just needs to be warm and the crust baked!

Wait impatiently for it to be done.

ENJOY!