In my efforts to find new recipes and venture into no woman’s land, I decided to try a pot pie. I found this recipe through a Google search and don’t have the source. It change it a bit by adding the chicken as it was only a broccoli pie and I wanted a one dish meal.
Chicken & Broccoli Pot Pie
4- 5″ pot pie pans or shallow ramekins (I used a Pyrex pie plate)
Half a head of broccoli florets (I used a whole head)
1 1/2 pounds boneless, skinless chicken tenders, cut into bite size pieces
1 1/2 T. butter
1 1/2 T. flour
Pinch of Cayenne (my pinch was about 1 t. we like it spicy)
1/4 t. dry mustard
Dash of Worcestershire Sauce
1 to 1 1/2 c. milk, hot (I only needed one cup)
1/2 to 1 c. sharp cheddar cheese, shredded (I used a whole cup)
Salt and pepper to taste
One large egg, beaten
One pie worth of refrigerated pie crust (they say roll it, I used pre-rolled)
1. If using a pie plate, put bottom crust in and smooth up the sides shaping it to the pan. If using ramekins, cut circles that will cover the top of the ramekins and place dough in the frig.
2. Cut broccoli into florets and place in a bowl.
3. Cook chicken with a little oil in a skillet or however you want. Mix into the broccoli and place the mixture inside your pie pan or divided into the ramekins.
4. Mix flour, mustard and cayenne. Set aside.
5. Melt butter in a small saucepan. When foaming subsides, slowly whisk in flour mixture. Bring rue together, then add milk slowly until you reach the consistency of breakfast gravy. Whisk in a bit more to thin it just a bit.
6. Remove from the heat and whisk in Worcestershire sauce. Add the cheese and whisk until it melts.
7. Add salt and pepper to taste.
8. Pour cheese sauce over the broccoli and chicken.
9. Use top crust to cover the pie and pinch together or if using ramekins place the cut dough rounds on top of the mixture and seal the top.
10. Brush beaten egg on top of the dough.
11. Bake 350 for about 20 minutes.
