[Music Playing]
Female: Hi! Welcome to Cajun Cooking TV. Tonight we are going to make a Cajun Chicken Pot Pie. So, let us get started. Of course several ingredients, I have a package pie shell where there is two pie shells in here. I get the dip dish, and we are going to make a rue of course, this is a Cajun dish. I have two table spoons of butter and two tablespoons of flour, we have some Cajun grilled chicken breast, it is the full breast, a package of mixed vegetables and some water to cook that in, and two cups of milk. We are going to make a white sauce and I have a little white pepper, I am going to use in white sauce. So, this is really simple and really quick to put together so, let us get started on that.
Got my butter bubbly and hot here. So I will toss flour, mix it up good. When you making a rue, you want to be sure to keep stirring. You do not want to get scorched and a burn. You could do this. What do you think about chicken pot pie Mike?
Mike: Well, I thought as a thing in past, I was blessed to never have to eat again.
Female: We always had frozen dinners did we not?
Mike: Yes, I grew up with frozen Martin’s frozen turkey pot pies.
Female: Well honey, this is not frozen.
Mike: No, when you first made this I thought “Good Lord! This is not the same thing mama used to serve us.”
(Laughing)
Female: Well now I am going to add the two cups of milk, just slowly add in your milk. This is just a simple white sauce. Just keep stirring. I am going to bring this to a boil and just kind of keep stirring continuously for about 8 to 10 minutes. It is going to thicken up, almost to a thick soup consistency. And then, I will add a little white pepper.
Okay, we have a beautiful white sauce going here. It is getting thick, so that at my whisk just to keep it moving, and I am going to add a dash of white pepper. This is a really delicate pepper. We do not really want a hot taste we just want some flavor to this white sauce, just a little more.
I am going to turn off the fire because this is ready. And, I could smell the pepper coming up in the sauce. And, this is optional, but I am going to add a little bit of extra sharp cheddar cheese. This is about six ounces, not even a full cup, but we just like the flavor. Just mix that around. The vegetables are about done. I am going ahead and turn those off too, and we are going to start putting this all together.
All right, got our vegetables drained. I just drained them in the colander now I am putting them back in here. I am putting in the sauce, like that. And mix those in. Mike so graciously helped me cut up all this chicken, it is just in bite size pieces, just toss it in. Mix this all together. And we are going to pour it in the pie shell. Now it looks good enough eat right now, Mike.
Mike: My God! You could just pour it out in a bowl. We do not need to bake it.
(Laughter)
Female: I will tell, I really could just eat this.
Mike: When you say to do that one night.
Female: Maybe over a baked potato that will be a good idea.
Mike: No, that would be a great baked potato topping.
Female: All, right let us move over here to the pie shell, I am going to empty that in there. That is some heavy stuff. It is going to so good.
Mike: I some groceries there.
Female: That is a mixture of groceries there. I will see if they are good groceries in a little while. Now, just put it in here. You want to be sure and get deep dish pie shell of course. Because you could see this is a lot of good groceries in here. We had a friend who would say that and it just cracks me off every time.
So, on your second pie shell we do not need the eggs, so I just take a sharp knife and run my knife around here. And just cut that off, just really quick and these pie shells came frozen so, I let them defrost all day in the refrigerator, so they will be easy to work with. Just pull it off.
Now, the trick is to peel this off, and get it positioned. There we go, get it positioned on top. Just kind of do it like this. And, now I need a fork, you may need a little water but you just want to press the p
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