Thursday, March 14, 2013

Happy Pi Day!



Happy Pi Day! 3.14159…. The number used by mathematicians to calculate the circumference of a circle. In honor of Pi Day I am posting my recipe for Chicken Pot Pie.  Chicken pot pie is not only great comfort food, but also a great way to use left over chicken (or turkey for turkey pot pie). In this recipe, I use a whole chicken that I’ve picked up already cooked at the grocery store, but you can use left over chicken just as well. The Pilsbury piecrust is dairy free, but I ALWAYS check the ingredients just in case they have changed. You can use your own homemade recipe if you prefer. I have one, but sometimes this is just quicker at the end of the day.

1 onion, chopped
2 stalks celery, chopped
2 tsp minced garlic
1 (10oz) bag peas and carrots
3 cups southern style hash browns (the ones that are cubed)
zest of 1 lemon
4-5 sprigs of fresh thyme
1 tbsp fresh parsley, chopped
Salt and pepper to taste
32 oz chicken stock
1 whole chicken, meat cut up (or your left over meat)
1 pkg of Pilsbury piecrust

·      Sauté onion and celery until tender.
·      Add garlic, peas, and carrots.
·      Cook for 5 minutes (stirring occasionally)
·      Add hash browns, lemon, thyme, parsley, salt, pepper and stock.
·      Bring to a boil and simmer for 15 min.
·      Add chicken.
·      Remove from heat and let cool.
·      Preheat oven to 400°F.
·      Place the bottom crust into the pie pan.
·      Pour ½ of the cooled filling to crust.*
·      Place the remaining crust on top.
·      Fold edges under and crimp.
·      Cut some steam holes in the top of the crust.
·      Cover edges of crust with foil.
·      Bake for 20 minutes.
·      Move pie to the bottom rack for 10 minutes (it helps to brown the bottom crust).
·      Remove and cool for 10 minutes.

*Place the remaining filling in a container or zip top bag and place in the freezer for a quick and easy dinner at a later date!

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