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Thursday, February 10, 2011

Chicken Pot Pie

Today's recipe is very good for making you feel warm and cozy in the middle of this bleak winter.  It also has butter and cream in it.  Everything in moderation, right?  Even cream.

I gave blood today.  Apparently I was so jazzed up about it that my body didn't want to stop giving blood.  As a result, I have a fancy giant red bandage, and was told to take it easy and have a good dinner.  I took that to mean I should eat chicken pot pie.

If you have made a whole chicken, you can make your own stock, which is awesome.  After cutting all the meat off the chicken, I put all the bones into a big pot, covered with cold water, added a chopped carrot, celery and onion, and simmered for 2 hours.  After straining, I used 2 cups in this recipe and froze the rest.

For recipes like this, I usually overestimate the amount of the vegetables when I'm making it.  There's no need to actually measure the carrots, celery, onion, and potatoes; just chop up a few.

Chicken Pot Pie

2 cups potatoes, diced
1 cup onions, diced
1 cup celery, diced
1 1/2 cups carrots, diced
3-4 Tablespoons butter
1/2 cup flour
2 cups chicken broth
1 cup light cream,  half/half, or whole milk
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon thyme
3-4 cups chicken, cooked and chopped or shredded
Pie crust or puff pastry

Preheat oven to 400 degrees
In a large saute pan, melt butter and cook onion, celery, carrots, and potatoes for 10 minutes.
Add flour to vegetables and stir for one minute.
Combine broth and cream and slowly add into vegetable mixture.  Stir between each addition until the gravy starts to thicken.
Cook over medium heat stirring frequently until gravy is thick and bubbling.
Stir in chicken, salt and pepper, and thyme.
Pour into a 9x13 casserole dish.
Top with either one pie crust or one sheet of puff pastry, rolled out to fit.
Cut slits to allow steam to escape.
Bake for 40-50 minutes until pastry is golden brown and filling is bubbling.



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