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Wednesday, February 25, 2015

A Frank About Food Quickie: Chicken Pot Pie

Sunday evening I was craving something homey... something warm... something filling... I decided to make a chicken pot pie. It was nothing fancy, nothing pretty, but fit the bill perfectly! A few people have asked for the recipe, so here it is! I'm making this the EASY version. If you want to get a bit more complex, you could use fresh vegetables, you could roast the chicken breast, you could sauté the vegetables with the onions before mixing them into the chicken and potato mixture, and you could make your own dough; it's actually easy using a food processor. Remember, recipes are only a guideline; make it your own. Enjoy!

This one isn't going to win any beauty pageants!

Chicken Pot Pie
 
1 lb. boneless, skinless chicken breast, cubed
2 C frozen mixed vegetables (with carrots, peas, green beans, corn)
1 C potatoes, peeled and diced
1/2 C diced or sliced celery
1/3 C butter
1/3 C diced onion
1/3 C all purpose flour
salt & pepper to taste
1/4 tsp celery seed
1 3/4 C chicken broth
2/3 C milk
2 - 9" unbaked pie crusts

1.  Preheat the oven to 425°F.

2.  Place the chicken, frozen vegetables, potatoes, and celery in a saucepan and just cover
     with water. Bring to a boil, and cook for approximately 20 minutes, until the potatoes and
     tender and chicken is cooked through. Drain and let cool a bit while you make the sauce.

3.  In a saucepan over medium heat, cook the onion in the butter until translucent. Sprinkle
     in the flour, while whisking to make a roux. Add the salt, pepper, and celery seed. Whisk 
     in the chicken broth and milk. Continue cooking and whisking until it thickens. Remove
     from heat.

4.  Using one of the pie crusts, place the chicken mixture in the crust. Pour the thickened
     sauce over the chicken mixture. You may taste now for seasoning to ensure it isn't bland.
     Now, place the top crust over the pie, allowing to hang over. Trim off the excess and
     pinch around the edge to seal the pot pie closed. Place several decorative slits in top to
     allow steam to escape.

5.  Bake for approximately 30-35 minutes, until golden brown, and filling is bubbling. Allow to
     cool and set for about 10 minutes before dishing it up!

Frank Notes:

1.  Use ANY meat you want in the filling! And whatever veggies you want!

2.  I don't go for a 9" pot pie, usually, but I wanted this to be an easy version. I normally up the filling amount, make my own dough, and use a casserole or baking dish. Here is an easy version of the food processor dough recipe:

12 Tblsp cold, unsalted butter, diced
3 C all purpose flour
1 tsp salt
1 Tblsp sugar
1/3 C cold vegetable shortening
1/2 C ice water

1.  Place the flour, salt, and sugar in the bowl of a food processor with the steel blade  
     attached. Pulse a few times to combine.
2.  Add the butter and shortening, and pulse 8-10 times until pea-sized.
3.  With the processor running, add the water through the feeder tube, until dough forms a
     ball.
4.  Remove the dough ball, and wrap in plastic wrap. Refrigerate for about 30 min.
5.  Remove from refrigerator, and cut the ball in half.
6.  Roll each half out into a circle, working from center to edge, using a well-floured work
     surface. Roll up onto the rolling pin, and unroll it over whatever baking vessel you are 
     using.

This recipe makes 2 approximately 10" crusts. Adjust to the amount you need, depending on the size of your baking vessel.

3.  Depending on the saltiness of the chicken broth, it is very easy to make this pot pie
     bland. I urge you to not be too shy with the salt and pepper, and be sure to taste before
     placing the top crust in place. But also, don't over do it!
 
 



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