Saturday, February 13, 2010

Chicken Pot Pie

Chicken Pot Pie is one of my favorite winter time foods. It's warm, comforting and a perfect one dish meal.
The players: onion, carrots, celery, frozen peas and of course chicken.
This is my new favorite and EASY way to cook a chicken (to use for soups, enchiladas, etc.) all you do is wash your chicken, clean out the inside, and put it in a large pot. Add about 2-3 cups of water and lots of salt & pepper. Cook on med-med/high for about 20-30 minutes and then let it sit another half hour or so and it's done. Take the chicken out let it cool and either cut or shred. I cut most of the breast section out for the pot pie and then I'm going to use the rest for chicken enchiladas in a couple of days.
The rest of the players: butter, flour, chicken broth, half-n-half (or cream), salt, pepper and fresh thyme if you have it or dried (that's all I had on hand).
Okay, the process: Get out a Dutch oven or good size heavy bottom pan and melt the butter, about 1/2 a stick (1/4 cup), add in the mirepoix (carrot, celery & onion) I know it's a fancy French word, but doesn't it sound so much nicer than carrot, celery & onion??

Anyway, saute the mirepoix until softened and almost cooked through. Then add in 2-4 Tbls. of flour and cook a couple of minutes to cook out the raw flour taste. Add in a couple of cups of chicken stock (I used the stock from the chicken I just cooked, but you could also use store-bought) and stir to mix it will begin to thicken, add more stock as necessary and add about a cup of half-n-half or cream (whatever you have in the fridge). Season with salt and pepper and the thyme (if using fresh just throw a couple of stems in) if using dried add about 1 tsp. Let this cook for a little bit to meld all the flavors.

In the meantime, cut up your chicken and roll out your pie crust. I just used my standard pie crust recipe from my Williams-Sonoma Baking cookbook. Just use your favorite or you could save a step and buy one.
Add in your chicken to your filling, this will be your last chance to taste and season and adjust any liquid amouts. You want it thick, but thin enough that it's not too solid you want some liquid to come out when you cut into the pie.

Last step! Dump mixture into your pie dish (you can use any casserole dish or make individual pies with oven-safe bowls). And then place your crust on top, pinch the edges and then brush on an egg wash so it will get nice and golden brown.
My pie crust and I had some issues (Sissy is really the expert on pie crusts) so it wasn't beautiful, but let me tell you it still tasted good! Just ask my husband, he couldn't stop eating this meal!! I also did a great thing and doubled the recipes for both the pie crust and the pot pie filling and froze them separately so I can have a super easy dinner in a couple of weeks! Enjoy!

1 comment:

Ann-Marie said...

Loving your posts and pictures. Keep it up!