Monday, May 14, 2012

Chicken Pot Pie

I am still using up that giant chunk of pie dough that I brought home from work. I overdosed on Pop Tarts, chicken pot pie sounded good and easy. I do have to admit that I have never made chicken pot pie at home, however plenty of times at work. I had a limited supply of vegetables, and two picky boys. My filling wasn't as exciting as most but still Delicious. As long as the basics are covered- it doesn't matter.  On to Chicken pot pie! For the recipe below I have added a few vegetables to make it more exciting. In my actual pot pie there was chicken, potatoes, onion, carrots and corn.

Chicken Pot Pie
2-3 Chicken breasts
2 Potatoes
2 Carrots
1 Onion
1 Zucchini
2 Celery stalks
1/4 cup Olive OIL
1/3 cup  corn kernels
1/3 cup  peas
1 cup broccoli blanched- chopped
1 egg
For the Sauce:
4 TBS butter
1/2 cup flour
1 1/2 cups milk
2 TBS sherry
2 tsp Dill weed
1 tsp black or white pepper

Make pie crust, and roll into 2 rounds, place 1 in a pie dish the other is for the top- set aside.
Preheat oven 375*
In oven proof baking dish cook chicken till no longer pink inside.  While chicken is cooking prep the vegetables: dice potatoes, carrots, onion, zucchini, celery- make sure to dice everything the same size. Toss them together in a bowl with the olive oil and garlic. Put them on a baking sheet and roast for about 15 min.  Toss the cooked chicken and vegetables with broccoli, corn and peas.
To make the sauce: in a saucepan on medium heat melt the butter. Once melted add flour and whisk for 1-2 minutes, slowly add the milk while whisking. Whisk over medium heat till thickened. Once sauce is thick add the sherry, dill, and pepper.

To assemble: pour sauce over the chicken and vegetable mix.  Add to pie shell. Take the top pie crust and lay over the top of the pie. Trim and crimp the sides, and cut slits in the top. brush the top with egg wash.  Bake at 375* for 45 -60 minutes. Wait 10 min before cutting into it will be HOT!

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