This was the easiest pot pie ever! First we preheated the oven to 400°.
I took the leftover fajitas (about 4 c.) from the night before and cut them into 1/2″ pieces, put them in a medium sauce pan over low heat and added enough chicken broth to cover the meat-pepper-onion mixture.
In a small sauce pan, I melted 2 T. butter over medium heat until the frothing subsided and the butter was starting to brown, then added 1/4 c. flour and whisked it to eliminate any lumps. We did add some of the broth from the other pan until we got a smooth roux with no lumps.
We mixed the roux into the chicken broth mixture, then placed that into a 9″x9″ baking pan coated with cooking spray.
My daughter has been working on her pie crust skills, and she made two crusts after school.
Bake in the oven for about 20 to 25 minutes, until the crust is golden brown and the pie filling bubbly.
The spices from the fajitas gave the pie lots of flavor. No leftovers. We will definitely do this again!
Now, for a little truth in blogging – we actually made this last week, and forgot to take any pictures. So we tried something similar this week. I had made a pinto bean and pork crock pot soup based on Bonnie’s ham and pinto bean soup at Recipes Happen. I thought we could try the same technique for a pork pot pie, and get some pictures to illustrate this post. I had a meeting to attend in the evening, and my daughter thought she could handle this on her own since she had helped with the chicken pot pie last week. She had extra pie crust dough, knew how to make roux, what could go wrong?
The roux photo is this week’s, which she made with an entire stick of butter (!) and she didn’t keep track of how much flour she used. Her pie filling is very thick. Then, when she put the pie crust over the pie, she says it immediately sank into the filling. She pushed on though, and baked according to plan.
When I got home from my meeting, it smelled wonderful. We ate it, and even her brother said it tasted really good. Of course, with all that butter how could it not taste great!
The final result this week, was less a pot pie and more a very rich glop. I am thinking it looks like a bean dip and that somehow we have come full circle back to refried beans…
I am proud of her for following through and not giving up. She was excited to do the cooking for this post and pleased at her own recipe “bastardizing” skills, even if it didn’t work out exactly as planned. 🙂