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Old 10-13-2012, 03:35 PM   #11
Senior LCF Member
Join Date: May 2008
Posts: 116
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This would probably make enough Chicken Pot Pie filling for 4 or 5 mini-pies.
You could scale it down, or make a couple extra pies, or freeze the extra filling. It was intended for Chicken Pot Pie Turnovers by Melissa De Arabian.

2T butter, 1/2 onion, chopped, 1 chopped carrot, 1 chopped celery stalk, cloves minced garlic, 2 tsp. dried thyme. ( I like a sprig of fresh thyme.)
Saute' onions, carrot and celery in butter until carrot is tender. Add seasonings. De-glaze pan with 1/2 cup white wine. Add 1 cup chicken stock, and l tsp. Dijon mustard. Simmer a bit, and sprinkle Xanthan gum or your choice of thickener. Stir in 1/2 cup of frozen peas and 1 1/2 cups of cubed or shredded chicken.

I am looking forward to your results with Jen's pie crust in the Pie Maker. I think that a slice of Provolone (or other cheese), on the top of the chicken pot pie would work nicely. I am going to put the cheese slice on top of the next quiche I make in the Piemaker. Someone else mentioned this, and said that it got nice and golden on top of the quiche..
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