2/17/14

Easy (No, really! It is!) Chicken Pot Pie

THIS:  
It started out the hottest mess of all the hot messes. 

Just like how I usually do my best growing when I'm at my worst, this ugly duckling ended up being the swan-iest thing we've had for a while on Parsons.  It was touch and go, though, and was so because of my inability to follow directions and uncertainty of puff pastry vs. pie crust.  But all's well that ends well, right?  Sure.  And this ended well.  Real well.

I was surprised, though.  Chicken pot pie, in my mind, was one of those don't even try it dishes.  It was up there with souffle and rice*, something that just wasn't in the cards for me.  I think it was the crust...crust seems daunting.  That scary, yet delicious crust.  As luck would have it,  it is in the cards!  All up in the cards.  Thank goodness.  Because it rocks.   

*I can't cook rice, PS.

Chicken Pot Pie
recipe courtesy of Swayze H. who got it from Kimme H.  

1/3 cup of butter
3 stalks of celery, chopped
1 cup of chopped carrots
1 cup of chopped onion
1 large baking potato, peeled and chopped
1/3 cup of flour
1 1/2 cup of chicken broth
1 1/2 cup of milk
3 chicken breast, cooked and shredded
1 tsp each of salt and pepper
2 refrigerated pie crusts (or 2 puff pastry sheets) (whatevs)

Melt the butter in a really big skillet.  Add the celery, carrots, onion and potato. Cook for about 15 minutes or until the potato is cooked through (but not mushy).  Add the flour and cook for about a minute.  It's going to be a bit pasty.  Stir in the chicken broth for about minute.  Add the milk and stir.  Add the chicken and the salt and pepper.  Let it cook and thicken up for about 15 minutes.  Preheat your oven to 350.  

Divide the mixture between two pie plates.  Top it with your pie crust/puff pastry and cut some slits in the top.  Cook for 45 minutes or until it's all brown and delicious.   Freeze that other one or take it to a friend or invite some people over.    

  
 

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