We love a good pot pie, but there is often not enough crust to suit our tastes. I have thought, from time to time, about getting individual pie pans, but really, I hate having my shelves cluttered up with so many seldomly used implements. In my quest for individual pies, I discovered something most people already have in their tool cache. Muffin tins. Yep, a large muffin tin is the perfect pot pie pan! Now, our pot pies come in a convenient personal size, with no new pans needed.
Typically, I use whatever I have on hand to make a pot pie. This time, I grabbed a jar of canned chicken meat, added some celery, green onions, and cubed, cooked potatoes. I make the sauce just like I make gravy and white sauce. First, I melt a cube of butter in a skillet, add meat, celery and onion and cook until the vegetables are soft. Then I sprinkle a generous amount of flour over the meat mixture. After stirring and cooking for a few minutes, I add milk and chicken bouillon. I continue cooking and stirring until the milk becomes a saucy gravy. I add diced, cooked, potatoes and salt and pepper (to taste) and the chicken pot pie filling is ready!
|Mixing the meat in butter|
|Adding vegetables in with the meat and white sauce|
Pot Pie/Pasty/Fried Apple Pie Pastry
1 cup butter (or lard)
1 1/4 cups boiling water
1 tsp. salt
4 1/2 - 5 cups white or whole wheat flour
Cut up the butter into a bowl and add the boiling water, stirring until melted. Stir in the salt and flour till the dough forms a ball. Use the dough immediately or chill until needed. Divide dough into 8 (very large) or 16 (smaller) pieces. Roll dough into circles and fill as desired.
|Add filling to pastry round|
|Folding the top crust|
|Ready to go into the oven|
|Dinner is served!|
Chicken pot pies are a wonderful treat, but the same basic recipe could be used for any number of pies, whether they are beef, turkey, venison, elk - whatever you happen to have on hand. These are filling, hearty and eminently tasty.