This weekend, I got adventurous and decided to make real pot pies. Amazingly, they came out well. The biggest challenge was finding the right sized pots in which to make them - they don't sell 6 inch pots in most stores. But eventually I found two appropriately sized ramekins (which my brother calls romulans) for about two bucks each at some discount shop next to the local grocery store.
The most time-consuming part was cutting the onions, cutting the peppers, cutting the mushrooms, and pulling the chicken off the bones. But after that, the whole thing really wasn't that bad, and it came out really really well. Linda's telling me not to break my arm patting myself on the back, but considering that my previous level of cooking skill barely qualified me to make toast, I'm pretty happy with the way the pot pies came out. The curry in the recipe I used added a really good flavor. I should've taken a picture
Curried Chicken Pot Pie recipe
Serves 2.
1 tablespoon canola oil
1/2 tablespoon mild curry powder
1 1/2 cups diced onion
1 1/2 cups diced green bell pepper
1/4 pound sliced baby Portobello mushrooms (about 1 1/2 cups) or sliced white button mushrooms
2 tablespoons flour
1 cup fat-free, low-sodium chicken broth
1 cup frozen peas
Salt and freshly ground pepper
3/4 pound cooked chicken breast meat, cut into bite-size pieces (about 3 1/3 cups)
1 ready-to-bake pie crust
Heat oven to 400 degrees F.
Heat oil in a large nonstick skillet over medium-high heat. Add curry powder, onion, green pepper and mushrooms. Saute 5 minutes. Stir in flour and then chicken broth. Simmer to thicken, about 1 minute. Stir in peas and salt and pepper to taste.
Place chicken in a deep pie dish or a soufflé dish about 6 inches in diameter. Pour sauce over chicken and mix well. Place pie crust over the top, cutting away and discarding any excess. Prick it with a fork in several places. Bake 20 minutes. Serve immediately.