Reply to What is your go-to dish for entertaining?

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[quote=Anonymous][quote=Anonymous][quote=Anonymous]I like to make a pasta sauce like bolognese or amatriciana. You can make a big batch if you have a lot of people and you can freeze the leftovers, which taste even better the second time around.

[b]In cold weather I like to do chicken pot pie.
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Do you have a good recipe for this?[/quote]

NP here.  Here's what I do for my chicken pot pie which is usually well received:
I take rotisserie chicken (I usually get one, we have one meal and then the leftovers are used for the pot pie).  Chop the meat into about 1/2" pieces.  I make a roux, by melting butter and adding an equal amount of flour.  You might need a little more as you want it to make a paste in the pan.  Cook for a minute or two to try to cook out the raw flour taste.  I add low sodium canned chicken broth (or homemade on the rare occasion I've made it) slowly, stiring to make a gravy.  I then add one packet of Lipton Golden Onion soup mix and about a tablespoon of Better than Bouillon chicken flavor.  Cook it down to the consistency of gravy you like (some like thicker, some like thinner).  You can thin it more by adding more chicken broth, thicken it by letting it cook a little more.  Add in frozen veggies of choice (corn, peas and carrots all work well, sometimes I just add in mixed veggies, whatever I have in the freezer).  Cook until the veggies are at least thawed (usually only 30-60 seconds).  Add in the chopped chicken.  Make a 2 crust pie shell (I'm lazy and use the Betty Crocker dry mix).  Put one shell into your pie plate, bake about 8-10 minutes with a pie chain/marbles/beans to keep the crust flat.  Remove the chain/marbles/beans and fill the shell with the pot pie mixture.  Put the second crust on and bake until golden brown.  Don't forget to put vent slits in the upper crust because the pot pie mixture does steam and will pop your crust without vents.

It's pretty easy to do.[/quote]

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