Chicken Pot Pie
Last weekend, when I made this pot pie, the weather was beautiful and we spent most of the weekend outside. Admittedly, it wasn’t really pot pie weather so I wondered if it was too soon to be making dishes best served on cold and chilly nights. Little did I know that the temperature would take a sudden drop just a week later, which means posting this pot pie recipe today makes perfect sense considering most of the country is wrapped up in blankets trying to keep warm. For us in North Carolina that means temperatures in the 30s, which I know is not nearly as bad as what folks in the middle of the country are experiencing. My mom lives in Wyoming and I believe the temperature is around 10 degrees right now, so let’s all send warm thoughts to my mom and everyone else who is dealing with frigid cold temperatures.
If you’re in need of a dinner that will keep the winter chill at bay then chicken pot pie is a great choice and I guarantee it will make the people gathered around your dinner table very happy. Cracking through the flaky crust reveals a warm, rich filling full of juicy chicken, tender carrots and sweet peas. I like to serve mine in individual bowls, sort of like a gift, so everyone has their own personal serving of warm and comforting goodness.
- 1 tablespoon olive oil
- 8 tablespoons butter
- 2 boneless skinless chicken breasts
- 3 sprigs fresh thyme
- 1½ cup onion, diced (about 1 onion)
- 1 clove of garlic, minced
- 6 tablespoons flour
- 32 ounces of chicken stock
- 1½ cups carrots, diced
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped
- ¼ cup heavy cream, plus ½ tablespoon
- salt & pepper
- I box store bought pie crust
- 1 egg
- Parmesan cheese, grated (optional)
- Preheat oven to 375 degrees
- Heat 1 tablespoon each of olive oil and butter in a large pan over medium heat
- While butter and oil is heating, season both sides of the chicken with salt and pepper
- Add the chicken to the pan and cook on each side until internal temperature reads 165 degrees. Be sure to let the chicken brown on each side
- Remove the chicken and set aside
- In the same pan, melt the remaining butter
- Add the diced onions and thyme sprigs
- Using a wooden spoons, stir the onions to coat them in the butter and scrape the browned bits off the bottom of the pan
- After about 5 minutes, add in the minced garlic and cook for another 5 minutes or until the onions have softened
- Slowly whisk in the flour, 1 tablespoon at a time, to the onions and butter,
- Cook the flour mixture for about a minute while whisking continuously
- Slowly whisk in the chicken stock to the flour mixture
- Simmer the sauce until it’s thickened and coats the back of a spoon
- While the sauce is simmering, dice the chicken into bite-sized pieces
- Remove the thyme sprigs from the sauce
- Stir in the parsley, chicken, carrots, and frozen peas
- Add the cream and 1 teaspoon of salt and ¼ teaspoon of pepper
- Ladle filling into bowls (see note)
- In a small bowl, lightly beat one egg with ½ tablespoon of cream
- Unroll the pie crusts and cut into 1 inch strips (see note)
- Brush the edges of the pot pie bowls with a small amount of the egg mixture
- Top each bowl with a few strips of pie crust, overlapping each so there are no gaps. Press the dough along the rim of the bowls to seal
- Brush the tops of the crust with the egg and cream mixture
- Cut a few small slits in the top to allow steam to vent while baking
- Top each pot pie with some fresh ground pepper and about a tablespoon of grated Parmesan cheese (optional)
- Bake the pot pies on a baking sheet at 375 degrees for 30-40 minutes, or until the tops are golden brown and the inside is bubbling.
After making pot pies several times I’ve discovered it’s much easier to cut the pie crust into strips instead of cutting out circles of crust to top the bowls. Mostly this is because I’m lazy and don’t like re-rolling out scraps to get enough dough to top the bowls. Depending on the size of bowls you use you may need to vary the width and length of the strips.
Recipe adapted from Ina Garten
The post Chicken Pot Pie appeared first on Girl Gone Gourmet.
Source: http://www.girlgonegourmet.com/2014/11/chicken-pot-pie.html
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