Rain. To me there is no more perfect weather, especially the way it is today in Southern California. It’s just a slow drizzle and not too cold; wonderful for sitting inside with a hot cup of tea, but not so awful if you have to go outside. And the best part is it’s supposed to stay like this for the weekend. I am trying to enjoy every single day of this winter gloom, knowing the hot days of summer will come soon enough.
Chicken Pot Pie
4 cups cooked chicken*
2 potatos, cooked
¾ cup chopped carrots, cooked
¾ cup frozen peas
6 tablespoons butter
6 tablespoons flour
2 cups chicken broth
1 cup half-and-half
½ teaspoon pepper
salt
2 9-inch uncooked pie crusts
Preheat the oven to 425°F.
Melt the butter in a saucepan, stir in the flour, and cook, stirring, for 2 minutes. Slowly add the broth, cream, pepper, and salt to taste. Cook for 5 minutes, until thickened and smooth.
Put the chicken and vegetables into a pastry-lined, deep pie pan or casserole. Cover with the sauce. Place the second piecrust over the casserole, allowing enough overhang so that the edges can be crimped. Cut vents in the crust to allow the steam to escape.
Bake for 25-30 mins., or until the crust is nicely browned.
*I have found the easiest way to do this is to simmer the chicken, carrots, and potatoes together with some chicken bouillon and seasonings of your choice. This will get you the broth, as well as getting the rest of the ingredients ready to go.
