Chicken Pot Pie

chicken pot pie

This is one of my family’s favorites, especially on a frosty evening. You can serve it with a fresh salad or it can stand on its own, for a quick one-dish meal. The crisp pie crust makes a nice contrast to the warm chicken and vegetables with sauce. It is satisfying and fast–the best of comfort food!

Ingredients:

  • 1.5 lbs. boneless, skinless chicken breast
  • 2 prepared, thawed pie crusts
  • 1/2 cup butter
  • 1/2 cup chopped sweet onion
  • 1/2 cup all-purpose flour
  • 1 cup carrots, chopped and steamed
  • 1 cup frozen peas, thawed
  • 2 cups chicken broth
  • salt and fresh ground pepper, to taste
  • 1/4 tsp. tarragon
  • 1/4 cup white wine
  • 1/2 cup milk or heavy cream
  • 1/2 cup shredded cheddar cheese

Instructions:

  • Poach chicken 5 minutes in water at rolling boil or just until done. (Do not overcook, as this will make chicken tough.) Chop chicken and set aside.
  • Place one pie crust in the bottom of an oven-proof baking dish (12″x12″x3″). Place in 350-degree oven and cook until just brown. If crust bubbles up, prick with a fork.
  • Steam or boil carrots 5 minutes or until softened.
  • Melt butter in sauce pan or skillet. Add onion and sauté until translucent.
  • Add white wine and simmer for 2-3 minutes to let alcohol evaporate.
  • Sprinkle flour into onion/butter mixture and stir until flour is incorporated. Simmer until it begins to thicken.
  • Add chicken stock (from poaching liquid or prepared stock). Stir until incorporated and sauce thickens.
  • Stir in milk or heavy cream and heat to simmer.
  • Add salt, pepper and tarragon. Taste to ensure you have added the right amount of salt and pepper.
  • The sauce should be slightly thick. If too thick, add more chicken stock or water and stir until it is the right consistency.
  • Remove from heat. In the skillet or heat-proof large bowl, stir in cooked carrots, thawed peas and chopped chicken.
  • Pour chicken mixture into prepared pie crust.
  • Sprinkle top with shredded sharp cheddar cheese.
  • Cut remaining pie crust into ribbons approximately 2″ wide and arrange in a lattice pattern over top of chicken mixture.
  • Bake in 350-degree oven for approximately 15-20 minutes or until crust browns and filling is hot.
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