Delicious and Simple with Carmel Food Tours Online Cooking Class September 4, 2020
3 Photos by Staci
Staci- At my age, I found myself cooking less and less. Covid changed all that. But man, do I get meal planning fatigue! I took my first Covid cooking class with Heidi, and one of the things we learned was how to use a rotisserie chicken to make these beautiful pot pies. I’m not excited about every meal, but I do enjoy putting these together, and my friends’ reactions when I share are just as enthusiastic. I’m really excited to take her next class in October!
Preheat oven to 450 degrees.
Yields 4-6 Personalized Pot Pies
Ingredients:
3 lb Rotisserie Chicken, after deconstructing use 1/2 to 3/4 of the Meat (Costco or Whole Foods) Save extra chicken for another dish.
4 cups of Chicken Stock, (Better Then Bouillon, Roasted Chicken Base) (Costco)
3 TBs Cornstarch, (mix with a cold water before adding into Stock)
1-8.5 oz Can Peas, or frozen
1-8.75 oz Can Corn, or 2 fresh ear of Corn, cleaned & cut away from cob
2 Medium Carrots, 8 inch long,1 inch diameter at the thickest part, cut equally into 1/2 inch
1 cup Celery, cut 1/2 inch
1 small White Onion, size of baseball, cut 1/2 inch pieces
1-2 Potatoes, fist size, cut 1/2 inch squares
1 Tsp Ground Sweet Paprika
1 Tsp Dried Thyme
Optional: Herb de Provence
Fresh ground Black Pepper, to taste
Fine Sea salt, to taste
Optional: Dash Bragg Liquid Amino
2-3 Frozen Pre-made rolled pie crust, Thawed or make your own
Egg for egg wash (Add 1 teaspoon of water to egg and beat)
Coarse Salt
1 1/2 TBL Avocado or Olive Oil
Directions:
In a 13 inch size skillet, drizzle oil, place on medium high heat add onions, carrot and celery stir after 2 minutes add potatoes, lower heat. Cook until soft stage. Do not overcook, remove from heat, set aside.
Strain liquid from corn and peas place into separate bowl, set aside.
Deconstruct rotisserie chicken, cutting the chicken breast into bite size pieces, remove all of the remaining chicken from all the carcass. Place in bowl, set aside.
Thicken chicken stock; Using 2 quart pot on medium high heat pour in chicken stock, heat until hot. In a small bowl mix 1/4 cup cold water with 3 TBL cornstarch together, add to hot chicken stock, stirring until it starts to boil then lower heat keep stirring until it reduces and thickens. Remove from heat.
Using 4- 6 oven proof dishes, shapes can vary, 5 inch diameter or 7 inch oval, fill dishes with chicken and all ingredients equally.
Pour in chicken stock to fill each dish, add pepper and salt to taste.
Egg wash edges of baking dish.
Cut each pie crust in half and cover each dish, folding extra pie crust up and pressing against the top edge to seal completely. Cut vent slits on top of each pie.
Brush entire pie crust with egg wash, sprinkle the top with coarse salt and or herbs.
Place and bake pies on a foil covered baking tray, this helps transferring in and out of oven and clean up.
Bake for approximately 25-35 minutes or until pie crust is golden brown.
Have extra pie crust to make more pies or hand cut extra dough into a design, or use cookie cutter with seasonal shapes and decorate the top of each pie.
Enjoy!