Monday, February 7, 2011

Chicken Pot Pie - Family Style

Inspired by the Jan/Feb Food Network Magazine (pg. 58) I decided to make a chicken pot pie.  My version is fairly different, because I did not have all the ingredients in my pantry that were listed in the recipe.  However, using the the Food Network recipe as a guideline I took a chance that I had enough of the "right stuff" in my pantry to achieve success.  I'm glad I just "went for it" trying something close to the Food Network version of the recipe because I will definitely make this version again.


Print Friendly and PDF

Chicken Pot Pie - Family Style
2 single chicken breasts
2 small russet potatoes
3 1/3 cup chicken broth, divided
1 small onion
3 stalks of celery
2 tablespoons of butter
6 tablespoons of flour
1 1/2 cups of whole milk
1 1/2 cups frozen mixed veggies (peas, carrots, & corn)
1 teaspoon dried thyme
1 ready made pie crust (preferably organic, or all natural with no hydrogenated oils)
salt and pepper

1) Preheat oven to 425 degrees and bake potatoes directly on the oven rack for about 45 minutes or until tender.  Cool for 15 minutes, then peel and break into small pieces.  Follow package instructions for bringing ready made pie dough to room temperature.




2) While potatoes are cooking, poach chicken breasts in 1/3 cup chicken broth in a covered pan for 30 minutes, flipping after 15 minutes.  Cool for 15 minutes and using two forks shred the chicken.



3) Melt 2 tablespoons of butter in a sauce pot.  Add onion, celery and thyme and cook until soft, about 7 minutes.


4) Sprinkle in the 6 tablespoons of flour and and stir until lightly toasted.


5) Add the milk and broth to the onion celery mixture.  Stir and simmer until thickened, about 10 minutes.  Add frozen vegetables and continue to simmer for another 5 minutes.  Remove from heat and add potatoes and shredded chicken. Adjust seasonings with salt and pepper.


7) Transfer filling to a deep pie dish. Place pie dough over the top of filling and sprinkle with salt (preferably kosher) and pepper.  With a sharp knife cut dough to let out steam as the pie bakes.  Bake at 425 for 25 minutes or until the crust is golden brown.  Serve in individual bowls making sure to get a bit of crust on the top of each serving.

1 comment:

  1. I love this hearty, warming dish.
    It is the perfect weather for this one. M.

    ReplyDelete

LinkWithin

Related Posts Plugin for WordPress, Blogger...