Today I made a chicken pot pie. I had all intentions to use the leftover Thanksgiving food stored in our fridge, but plans changed. First, Mark ate all the Cornish hen last night, which was probably good since the leftover potatoes, carrots, and onions cooked in the Dutch oven with the hen went bad today. I threw it all away and had to make the pie from scratch. The only leftover I used was some pie crust dough.
Mark helped to make the pie by cutting up the chicken into small pieces. (He always does a good job at cutting meat; probably because he is so patient and willing.) While he did that, I made some more pie crust dough (for the top) and cut potatoes. Then, I mixed together some frozen peas and corn, one can of cream of mushroom soup, a little bit of water, and my cut potatoes.
Even with the extra dough I made, I still didn’t have enough to cover the whole pie. Instead, I cut out trees with a cookie cutter and placed them on the pie. The middle still had a hole, so I decorated it by using the top of the tree cookie cutter to cut out five points and formed a star in center. I cooked it for about 45 minutes at 375 degrees and then 400 degrees for 15 minutes, but probably should have cooked it a little more since some of the potatoes weren’t as soft as I like them. Mark says, for next time, to cook it for 1 hour and 30 minutes at 375 degrees. I would also like to add more vegetables.
Despite the slightly crunchy potatoes, Mark and I both had seconds. However, I now have half a chicken pot pie in my fridge which I hope I won’t have to throw out in a couple of days.
