Chicken Pot Pie

Sauteed a potato and half an onion and threw 4 minced garlic cloves in when they were tender.



Thawed out two pie crusts, then put a piece of parchment paper in one and filled it with dry beans, baked it at 375 for 15 minutes.



Then mixed about 3/4 of a shredded rotisserie chicken, fresh thyme and parsley, one ear of fresh sweet corn, one roasted poblano pepper chopped, and half a pound of colby cheese, and filled the baked shell. Mixed 2 cups of home made chicken stock with 3 Tbs of cornstarch and spooned into the pie until the liquid was up to the edge.



Topped with the other crust, cut some vents and baked at 375 dome for 1 hour.



Kind of fell apart, but was really good. -RP

Comfort food! Yum!

Thanks for the photos, Randy.

Oh Randy, Marie Callendar's got nothin' on you.
Seriously. That looks amazing! Isn't it amazing all the uses there are for rotisserie chicken??

Awesome Randy. Looks delicious.

[Jenise]

Lovely, Randy. Your filling is basically ungravied, relying on the cheese and natural starches in your potato element for glue. Makes me wonder about doing something like this in a free-form crust....HMMM!

I'm pretty sure the cornstarch and chicken stock made "gravy."

I'm pretty sure the cornstarch and chicken stock made "gravy."

That's kinda what I was thinking also, Joseph.
That's the kind of quick and easy meal that appeals to me after a day in the salt mines (so to speak).

Makes me wonder about doing something like this in a free-form crust....HMMM!

Pot Pie Challenge! Pot Pie Challenge!

rwj

I'd be more than happy to judge.