Chicken Pot Pie Recipe
Besides making fabulous eggs and frittatas, the La Chamba blackware chicken pot is a skillet that can make a mean and pretty chicken pot pie.
2 large Shallots chopped fine
4 T olive oil
¼ of a pepper chopped
1 chopped hot pepper (optional)
1 stalk of celery with leaves chopped
1 peeled carrot chopped small pieces
4 lg mushrooms
1 potato chopped into small cubes
1 clove of garlic chopped or pressed
1 large cutlet of chicken cut into bite size pieces
1 t of paprika
1.5 t of flour
A bundle of available fresh herbs like basil, parsley, rosemary, thyme, oregano about 4 T total.
1 T of Vegeta
1 1/2 C of water’
1/4 C of peas
Your favorite crust recipe
Sauté the shallots, pepper, celery, carrots, mushrooms until slightly tender. Brown the chicken, add the potatoes, paprika. Add a little more olive oil if necessary to coat the veggies and chicken, sprinkle the flower over the full mixture and cook for a few minutes, stirring. Add 1 ½ C of water and add herbs and Vegita (chicken broth cube will work). Cook down until you have a nice moist broth. Put aside…
Then take the La Chamba chicken pot and grease lightly. You can use a ready made crust just fine… I try to make a good homemade whole wheat crust (one without sugar…not my forte so please contribute your recipe) I put crust on the bottom of my chicken pot pie… nostalgia for 3 for a dollar frozen pot pies when they still but dough on the bottom and the top of the pie… cheap blasphemy. Line the vessel with a crust. Poor in the chicken vegetable mixture… then put your crust top on the top, flute edges and make slits. Warning this recipe does not taste or have the pasty old fashion taste of the packaged chicken pot pie…More healthy homemade flavor.
Put in the oven for 30 to 45 mins to get the crust nice and flaky.