Nov 7, 2012

Chicken Pie

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I have been asked more than once if I am a vegetarian. I am not, I just happen to like vegetables a lot.

So naturally this Chicken pie is loaded with vegetables.  

 

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To get started you need some parsley, chives and sage, preferably fresh from the garden but if you only have dried that would work too.

 

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Here’s the starting line up.

 

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In a bowl add cooked potatoes, cooked carrots, chopped celery, cooked green beans,

 

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sautéed onions, gravy, parsley, chives, and sage.

 

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Season with salt, pepper,

 

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and garlic powder.

 

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mix together.

 

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Add in cooked chicken. 

 

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mix together.

 

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Pour into pie shell.

 

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It should all fit even if you have to do a little convincing.  Didn’t Martha Stewart have an article about really deep pies? I think it was actually about desert pies, well never mind.

 

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Top with pie crust cut into shapes cut with a cookie cutter.

 

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Place on baking sheet to catch the drips so they don’t mess up the oven. Bake at 350 for an hour or until lightly brown.

 

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let cool and serve.

 

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Or serve it French Canadien style with ketchup.

I had never heard of putting ketchup on chicken pie until I was served chicken pie at my friend’s house and they passed me the ketchup. Guests first, I was confused. She explained that you put it on top of the chicken pie. I was skeptical at first, but I tried it.

I can now tell you it is good and I have converted.

 

 

Chicken pie

ingredients

  • 1 unbaked 9" pie shell, top and bottom
  • 3/4 cup potatoes,  cubed and cooked
  • 3/4cup green beans, cooked
  • 1 /2 cup carrots, sliced and cooked
  • 1/3 cup celery, chopped
  • 1/2 cup onions, sautéed
  • 3/4 cup chicken gravy
  • 1 1/2 cup chicken, cooked
  • 1 sprig of parsley, minced
  • A few chives, minced
  • 4 or 5 leaves of sage, minced
  • salt pepper and garlic powder to taste


In a bowl add potatoes through sage and mix together. Season with salt, pepper and garlic powder to taste.
Pour into pie shell. Top with pie crust cut into shapes cut with a cookie cutter.
Bake at 350 for an hour or until lightly brown.


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