Skip to main content

Creamy Chicken Pot Pie ~Sunday Dinner Worthy, Weeknight Ready


 

When the frigid chill of winter has set in and we are no longer basking in the glow of the Christmas season we crave comfort food to get us through until the spring thaw.  Unfortunately for some of us the wish for sun and spring starts on December 26.    This creamy chicken pot pie is Sunday dinner worthy, but with a little planning it’s easy enough for a weeknight dinner.  The only do ahead I would recommend is to make the pie crust on the weekend and have it ready in the fridge.  If the thought of even attempting homemade pie crust just made you want to write this recipe off, then by all means buy some Pillsbury pie crust and have it in the fridge. Have a nice salad with it and you are ready to go.
 
Flaky Pie Crust

2 1/2 cups unbleached all-purpose flour

1 1/2 teaspoons sugar

 1 teaspoon salt

 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes

 1/2 cup chilled non hydrogenated solid vegetable shortening, cut into 1/2-inch cubes

 5 tablespoons (or more) ice water

You can mix this by hand, but I prefer the ease of using a food processor. 

Pulse flour, sugar, and salt in food processor. Add butter and shortening, then pulse until the butter and shortening resemble the size of peas.  Add ice water one or two tablespoons at a time and pulse just until the dough starts to come together. Do not over mix (dough turns into a ball); it should resemble loose small clumps that stick together when squeezed in your hand.  Turn dough out and squeeze into ball, then divide into two pieces.  Flatten into two saucer size discs. Wrap in plastic wrap and store in fridge up to three days ahead or freeze to use later. 

Chicken Pot Pie

One two crust pie recipe prepared

One large (two halves) boneless skinless chicken breast cut into 1 inch pieces

1 to 2 T butter

1T extra virgin olive oil

2T flour

1 cup porcini mushrooms sliced

1 medium carrot sliced

¾ cup frozen corn

¾ cup frozen green beans

½ cup onion diced

1 garlic clove minced

½ cup white wine (I used Riesling)

1 cup milk

1 cup chicken stock

1T fresh Thyme chopped


1/2t dried sage
 
Salt and pepper to taste

Preheat oven to 450 degrees.

Melt butter and add olive oil to large sauté panover medium heat.  Sauté chicken for five minutes then add mushrooms, garlic, onions, and carrots. Continue to sauté for another five to ten minutes until tender.  Add green beans, and corn and combine well.  Add flour sprinkling over entire mixture then stir add salt and pepper and cook for approximately five minutes then pour in milk and stir scraping up bits from bottom of pan.  As mixture starts to thicken add chicken stock and wine and allow to simmer until it thickens to a gravy type consistency (you can add more or less stock/wine if too thick).  Taste and adjust seasoning with salt and pepper if necessary.  Set aside.  Roll out pie crust between two sheets of parchment paper to desired size and place large deep dish pie pan.  Pour chicken mixture into pie crust.  Roll out second crust and place atop mixture. Turn the top crust edges under the bottom crust edges and pinch together using a fork or fingers and thumb forming edge around the rim of the pie.  Bake until crust is flaky and golden, approximately 20-25 minutes.

Just as a side note these can be made in individual ramekins or crocks and you can use different vegetables if desired.

 

 

 

 

Comments

Post a Comment

Popular posts from this blog

Warm soup for frosty weather

Roasted Tomato Soup This is a great alternative to canned tomato soup. No further explanation needed, you already know how I feel about canned items. Try this I promise you will find it quick, easy, and more delicious. 12-15 Roma Tomatoes, quartered and seeded 4 cloves of garlic, peeled fresh thyme sprigs 1 large onion cut into chunks Extra Virgin Olive Oil 2 cups quality chicken stock ¾ cup half and half or milk Honey to taste Salt and pepper to taste To seed your tomatoes you want to cut them in half lengthwise. Using your fingers gouge out the pockets on pulp and seeds so that you are left with just the tomato “shell”. Cut in half again so you are left with quarters. Line a rimmed baking sheet with foil. Arrange tomato, garlic, and onion on baking sheet. Drizzle with olive oil and liberally salt and pepper. Roast in a 350 degree oven for approximately thirty minutes. The end result should be somewhat caramelized on the edges and completely tender. At thi
Post a Comment
Read more

Sloppy Joe's without the can!

This recipe for Sloppy Joe’s has gotten the stamp of approval from my picky eaters and it’s so easy you will never go back to the canned stuff. What’s great about making your own Sloppy Joe’s is that you control the sodium and spices so you can customize it for your own picky eaters. Another healthful benefit to making your own is that there will be no high fructose corn syrup or other nasty ingredients. Did you know that for just a few cents more you can buy organic ketchup and it does not have corn syrup in it? Here’s what you will need…. 2 pounds of lean ground beef, organic preferably                1 can organic tomato sauce 1/3 cup organic ketchup 1 onion chopped 3 cloves of garlic finely minced 2 tsp dry mustard 3 T Worcestershire sauce 2 T brown sugar 1T apple cider vinegar Salt and Pepper to taste Sauté beef in large sauté pan on medium heat and drain any fat if necessary. Add onions and garlic and cook for about 5 minutes. Add tomato sauce, ketchup, d
2 comments
Read more
Salmon Cakes When you are craving crab cakes, but the budget doesn’t allow it what’s a girl to do? Salmon cakes! This recipe uses wild caught canned Alaskan salmon so it’s super budget friendly. We all know we are supposed to eat fish several times a week and that we should only eat wild caught salmon so this recipe is an excellent way to accomplish that. My personal preference is to only eat wild caught  Alaskan salmon, not labeled Atlantic as it is farmed, and not labeled farmed. Salmon Cakes 3 6 oz. cans Wild Caught Canned Salmon 1 shallot minced 1/2 red bell pepper finely diced 1/4 cup mayo 1 t dry mustard 1 t dill 2 eggs 3/4 cup bread crumbs Salt and pepper Mix all ingredients and form into equal size cakes and sauté. Tarter Sauce 1 cup real mayonnaise 1 T finely diced shallot 2 T pickle relish 1 t lemon juice 2 t dill Fresh ground pepper Mix all ingredients. Enjoy!
Post a Comment
Read more