October 09, 2018
Comfort food time I have to tell you about this one again?
A favorite of us kids in the family growing up was our pot-pie night (we called it Popeye night) and you always had your choice of "beef or chicken". I'm talking about before the convenience of microwaves and for our big family we would have sheet pans of these little frozen discs in their individual tins.
The problem was once there were a dozen or so in the oven you couldn't tell one from another. Our ingenious solution was to poke our names in the frozen dough with forks or knives and claim our pie. Now we were WAY off from anything resembling ddecorative" shapes like you'll find in bakeries or restaurants today but it sure made us look forward to that "Ding" of the timer when they would come out piping hot.
Of course there were all sorts of recommended procedures for preventing a scorched tongue but we could never seem to wait until they cooled off to dig in. That didn't seem to matter much for this comfort food because we still love em! That's probably where I got my nickname of 'lava girl' too lol.
Today's POT PIE FOR 2 recipe calls for chicken but you could easily swap turkey pork or beef too if that's your preference. This one is perfect for couples or a single with leftovers (or a guest ;o), perfect to make and take to someone you feel just needs a meal, or in my case I double to make 4 for our crew.
CHICKEN POT PIES FOR TWO
1 package refrigerated pie crusts
1 teaspoon flour
2 tablespoons margarine or butter
2 tablespoons flour
1/8 teaspoon poultry seasoning
1 dash pepper
1/2 cup chicken broth
1/3 cup milk
1 cup cooked chicken, cubed
1 cup frozen mixed vegetables, thawed
Let 1 pie crust pouch stand at room temperature for 15
to 20 minutes. Heat oven to 400 degrees. Unfold pie crust;
peel off top plastic sheet. Press out fold lines; sprinkle
1 teaspoon flour over crust. Turn crust, flour side down,
onto ungreased cookie sheet; peel off remaining plastic
sheet. Invert two 10-ounce bowls or custard cups over crust.
With a sharp knife, cut circle 1/2-inch larger than rims of
bowls; remove bowls from crust. Line each bowl with crust,
flour side down. Using remaining crust pieces, cut desired
shapes with cookie cutter or sharp knife.
In small saucepan, melt margarine over medium heat. Stir in
2 tablespoons flour, poultry seasoning and pepper; cook until
mixture is smooth and bubbly. Gradually add broth and milk.
Cook until mixture boils and thickens, stirring constantly.
Stir in chicken and mixed vegetables; cook until thoroughly
heated. Divide mixture evenly into crust-lined bowls; top
with pastry cutouts. Place bowls on cookie sheet to catch
any spills. Bake at 400 degrees for 20 to 30 minutes or until
crust is golden brown.
Yield: 2 Servings
HOW TO MAKE YOUR OWN PUMPKIN PUREE:
I figured while they're available or if you've still
got a fresh one around, get out your food processor
and try making your own.
Take a 2-pound pumpkin:
Preheat oven to 425 F. Remove the seeds and strings
from the pumpkin and cut the pumpkin in wedges and
place on an oiled baking sheet. Cover with foil and
bake until thoroughly soft, about 45 min. Peel away
the skin and puree the pumpkin in the food processor
with the steel blade. Measure what you need and freeze
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