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Chicken Pot Pie, Easy (M, TNT)
Source: Adapted from "Spice and Spirit: The Complete Kosher Jewish Cookbook"
Serves: 4

4 6" frozen pie crusts
6 tbsp. chicken fat or other oil (I use olive oil)
1 medium onion, diced
1 potato, diced
1/2 cup thinly sliced carrots
6 tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper (I use more, like 1/4 tsp.)
2-1/2 cups chicken stock
2 cups diced cooked chicken
1/2 cup canned peas (these aren't necessary. I never put them in)
2 tbsp. chopped pimientos (optional)

Take 4 crusts out of the freezer and take them carefully of the tins on to a plate or a cookie sheet to defrost. Preheat oven to 400°F.

In a 2-quart saucepan, heat chicken fat until it melts. Add onion, potato, and carrots and sauté until tender. Stir in flour, salt and pepper and mix quickly and well.

Over medium heat, gradually stir in stock, stirring constantly to make a thick creamy sauce. Add diced chicken, peas, and pimientos.

Pour chicken mixture into the tins that held the pie crusts. By now the crusts should be defrosted. Gingerly put them on top of each tin. Cook for 20 to 30 minutes or until the crust is browned.

Poster's Notes:
I buy 6" pie crusts and make the filling from the Spice and Spirit cookbook which is simple, very TNT and uses both your soup chicken and the broth itself!

Posted by Shoshana Ziskind

Nutritional Info Per Serving: N/A