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Chicken Pot Pie

22 Dec

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On a cool day  , Chicken Pot Pie is a satisfying warm, protein and vegetable rich hearty meal.  My kids like that we get biscuits with pot pie – just one more conduit for honey!  It’s also become a favorite for me to take to families when we deliver meals.  It’s an easy meal to scale, larger or smaller and easy to freeze.

So the basic idea is to cook up some chicken, make a roux (butter, flour and milk), cook some vegetables and mix it all together.  Put it into a pan, top with your crust of choice, bake until bubbly and serve.  I recently picked up some sweet potatoes (just after Thanksgiving, when they were on sale), and thought they would make a nice addition, so I peeled, cubed and roasted a sweet potato and added that in.

Chicken Pot Pie
2 large chicken breasts
3 thighs
1/4 cup butter
1/2 cup flour
3/4 cup milk

1 Tablespoon olive oil
3 large celery stalks
3 large carrots
1 small onion
1 cup frozen peas
1 sweet potato

1 cup chicken broth

1 1/2 teaspoon dried parsley
1/2 teaspoon sage
1/4 teaspoon dried thyme
1/2 teaspon salt

Braise chicken in hot oil.  Cook in 2-3 Cups chicken broth.  (cook about 30-45 minutes).  Strain, reserve.  Let the chicken cool and cut into small pieces.

Preheat oven to 450.  Peel and cube sweet potatoes.  Spread on a lightly sprayed cookie sheet.  Bake about 10 minutes or until lightly browned and crispy on the outside.

At this point, you can prepare biscuits or spciy crumble or crust to top the pot pie with (see recipes for options below)*

On the stove, heat oil over medium high heat.  Add carrots, onions, celery.  Saute about 5 minutes.  Set aside.  Melt butter, add flour, cook.  Add in milk, chicken broth, lemon juice, spices.  Bring to boil, cook about 5 minutes.  Remove from heat, add vegetables, frozen peas and diced chicken.

Pour mixture into pie dish, bake at 425 for 15 minutes until bubbly.  Add topping.  Bake another 5-10 minutes.

Spicy Crumble
3 cups flour
1 Tablespoon baking powder
1 teaspoon salt
1/2 teaspoon black pepper
3/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 cup cold butter, diced in small cubes
1 cup packed parmesan
1 3/4 cup cream

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Preheat oven to 450.  Whisk flour, powder, salt, pepper, garlic and cayenne.  Cut in butter.  Stir in Parmesan.  Pour in heavy cream and mix until combined.  Drop on to baking sheet (2-3″ size – mini biscuits).  Bake 10-12 minutes.

Alternative: sweet potato or traditional plain biscuits.

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Posted by on December 22, 2013 in Uncategorized

 

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