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Monday, May 7, 2012

Chicken Pot Pie From Scratch

 The first thing you need to do is boil a whole chicken. You want just enough water to cover the chicken.When done pull chicken out of the water and set aside to let cool. Take the homemade broth and either place it in the fridge to let the fat harden so you can skim it off the top or strain it through a gravy strainer to separate the fat.
 The next thing you want to do is de-bone the chicken and place it back into your broth. Add chicken bullion.
 While simmering add your favorite veggies and seasonings and cook until tender. Thicken it with corn starch and water.
 Make a double crusted pie crust and roll it over the top.
Place it in the oven at 350 for about 35-45 minutes. I apologize for not having exact measurements but this is how I cook a lot! A little bit of this and a little bit of that! (or a lot) Depends on what it is.....

I have even been known to just fry up some boneless chicken breast and cut it up into chunks add enough water to cover your meat and veggies add the bullion and thicken it. That way you don't have to mess with separating the fat. Or you could just take all the skin off your chicken....But the fat does give it nice flavor!

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