Simple Chicken Pot Pie

Chicken Pot Pie

Chicken Pot Pie

A recent Food Network program prompted this sudden exploration in Pot Pie. Growing up pot pie was something that strictly came from the freezer. Thick pie style crust concealing a whole lot of gravy peas and not much more. I can’t say I would ever consider pot pie to be a comfort food…times have changed!

Simple Chicken Pot Pie

What You’ll Need:

2 whole (4 split) chicken breasts, bone-in, skin-on
2 tablespoons olive oil
Kosher salt
Freshly ground black pepper
2.5 cups chicken stock, preferably homemade
1 chicken bouillon cubes
4 tablespoons (1/2 sticks) unsalted butter
1/2 cups yellow onions, chopped (1/2 onion)
1/4 cup all-purpose flour
¼ cup heavy cream
1 package of good frozen vegetables(peas, corn, carrots, green beans)
½ cup pearl onions
Fresh herbs to taste

Directions:

1.) Preheat your oven to 350 degrees F

2.) Place chicken on baking sheet. Rub chicken breasts with olive oil and season with salt, pepper, and your favorite fresh herbs.

3.) Cook breasts for 35-40 minutes or till cooked through.

Roasted Chicken for Chicken Pot Pie

Roasted Chicken for Chicken Pot Pie

4.) After the chicken is completely cooked set aside until cool enough to handle. While chicken is cooling down get going on the creamy sauce.

5.) Warm stock and bouillon in pot and set aside.

6.) Take chopped onions and saute with butter on medium-low heat until translucent…about 10-15 minutes. Then add your flour and cook another 2 minutes, be sure to stir.

7.) Add stock to the flour mixture and cook until mixture thickens. Season with salt, pepper, and herbs to taste followed by the heavy cream.

8.) Your chicken should be cooled by now and will be easy to remove skin and shred or cube breast meat. I personally prefer to shred.

Shred Your Chicken For the Pot Pie Filling

Shred Your Chicken For the Pot Pie Filling

9.) Add the chicken meat and all frozen vegetables to the creamy sauce. Mix well, taste for seasoning.

10.) Pour mixture then into a greased 9 x 13 baking dish.

11.) This is where one can make another personal taste decision. Puff Pastry or Pie Crust?  I choose Puff Pastry. Why?  Simply because I love the stuff. I simplify this process by purchasing frozen puff pastry dough rather than make my own. Be sure to let it thaw before topping the pot pie filling with puff pastry. Roll sheet of dough out slightly and cover the baking dish edge to edge. I cut two slits in pastry to give it some breathing room…and then bake!  Bake at 350 degrees F for about 30-40 minutes or until bubbling and hot…let stand for a bit (as long as you can wait) and serve!

The magic of this recipe is you, the home cook, can tweak it any way you like to make it your own!  Spice up the sauce…choose different veggies…change up the crust. I have a new found affection for Pot Pie and will continue to make it.

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