We’ve been enjoying fall weather (finally!) and fall baking too. Though we don’t have any trees of our own, our backyard accumulates a fair amount of leaves from neighboring trees. So J buries himself and Nora eats as many leaves as she can when I’m not looking. It’s a good system.
When my children aren’t filling their bellies with cast-off foliage, they’re busy eating yummy pot pies made from leftover roasted chicken.
Easy Pot Pie
- 2 cups chopped or shredded cooked chicken–preferably from a roasted chicken so you get lots of flavor, but any will do
- 1 cup chopped carrots
- 1 cup frozen peas
- 1 medium potato, chopped
- 1 small onion (I used red), chopped
- 2 cups chicken stock
- 1 tbsp cornstarch
- Salt, pepper and a savory seasoning like oregano, thyme or basil
- Single pie crust
In a small bowl, stir the cornstarch into a small bit of stock until dissolved. Add to the remaining stock and stir through,. In a medium bowl, stir together all remaining ingredients, seasoning to taste. Pour your pot pie filling into a 9″ pie dish and pour stock over all.
Cover with a pie crust. (I recommend Simply Recipe’s Perfect Pie Crust. Though I ran out of all-purpose flour and turned out a less perfect crust, if you actually follow Elise’s directions you’ll be set.) Cut a few slits in the crust to allow steam to escape.
Bake at 375 for 45 min-1 hour, covering your pie with foil if necessary towards the end of baking to prevent over-browning. To test for doneness insert a knife or fork into one of the slits in the crust. If the potatoes are tender, you’re set! Allow to cool for a few minutes once you remove the pot pie from the oven.