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Tuesday, March 2, 2010

Chicken Pot Pie

Great. Snow...again. And it's the messy, wet kind of snow that gets brought in on little boy's shoes and the dog's paws. I'm not enjoying this latest bout from mother nature, but at least a day like today can be savored around the dinner table. Today's weather demands pie...chicken pot pie and blueberry pie for dessert.

Although I don't make chicken pot pie often, I enjoy making it for several reasons. One, it can be made ahead. I love meals that I can cook after lunch and assemble just before baking. Two, I love to chop up a bunch of stuff and saute it in a pot.That's why I love making soup and pasta sauces. I love the smell from onions and garlic sauteing in butter and white wine. I love to stand by the stove and stir and smell and taste. It's comforting, especially when it's cold and wet outside.

Today I adapted Pioneer Woman's recipe to my own liking. Not that her's wasn't good enough, I just needed to use what I had on hand and what I like. Here's what I came up with. It met the whole family's approval.

Chicken Pot Pie

1 yellow onion, diced
2 cups mixed vegetables (whatever you have on hand. I used carrots, peas, cut green beans, corn and 1 small potato). Can be fresh, frozen or canned. Make sure to dice up carrots, potatoes, green beans.
2 cloves pressed garlic
2 chicken breasts, cooked and cut into bite sized pieces
3 Tbsp butter (or olive oil)
3/4 c. all purpose flour
up to 2 cups chicken broth
1/4 cup white wine
1/4 to 1/2 cup heavy cream or half and half
1 tsp. ground thyme
1 tsp ground rosemary
kosher salt, to taste
ground black pepper, to taste
1 pie crust (I make mine from scratch using a little whole wheat flour)

Preheat oven to 400

Heat the butter (or oil) on medium to low heat in a heavy dutch oven. Saute the onion for a few minutes, until clear. Toss in the other vegetables and garlic and continue sautéing for several minutes. You want the carrots and potatoes to be tender, but not mushy.

Add the chicken and stir to combine. Sprinkle the flour evenly over the vegetables and chicken and stir to combine. Cook for a couple of minutes, stirring gently.

Pour in the chicken broth, a little at a time, stirring constantly. Make sure there's not too much liquid. You may not need to use all the broth. Stir in the wine. Pour in the cream and stir. If mixture is dry, add the rest of the broth. Allow mixture to cook over low heat, thickening gradually, about 4 minutes. If the mixture is watery, you may need to add a little more flour. Season with thyme, rosemary, salt and pepper. Remove from heat and taste, adjusting the seasonings if needed.

Pour into a deep dish pie pan or a small casserole dish. If making ahead, refrigerate until ready to use.

Roll out the crust so it's 1 inch larger than the pan. Place the crust on top and press the crust into the sides of the dish to seal. Cut small slits in the top to vent.

Bake for 30 minutes, or until the crust is golden brown and the filling is bubbly. Let cool for 10 minutes before serving.


Scott and Sara said...

I'm tucking this one away for our cold winter days. Can you post your pie crust recipe, please?

Jen Gordon said...

Going to make this!

It's funny- every time I see a tweet from PW I think of you. :)