|Look at those tasty veggies!|
Ok- I must appologise for my mini hiatus. I have posts lined up to go, but just haven’t finished them to get them online. It has been a busy couple of weeks with Architecture for Humanity NY stuff going on and other architecture related events. I promise to try and get myself back on track!
Today I bring you a yummy recipe from Real Simple that I have been holding on to from the February 2009 issue. It was cold around here for about, oh… five minutes? In that time I was so excited for hearty, warm comfort foods like this Chicken Pot Pie. In fact I really want it to get cold again for two reasons: I want to have an excuse for more meals and soups like this and I have a trip to Montana planned at the end of this month to do some skiing and snowmobiling- I NEED SNOW! Oh and I want to wear my amazing warm and fuzzy winter boots and this 40 degrees weather is too warm for such things. They require cold. Freezing. Snow. I might be going through withdrawals…
Sorry, I’ll get back to the recipe, I just really love snow. OK- so, even though this recipe is a bit time consuming with all the vegetable chopping and cook time it is completely worth it. I made it on a Monday and it was my lunch for the rest of the week. (I love not having to think about what I am going to take for lunch every day or what dive near my office I will be getting lunch from!) I thought about making my own crust, but since I knew I would be making this on a week night, I stuck with the store bought crust. Unlike the recipe, I used both crusts, (two came in the package), for a top and bottom, I have a soft spot for crust. One think I kind of screwed up, was I did not cut the carrots small enough. Everything tasted fine, but the carrots were still a bit crunchy after all of that cooking and baking. I substituted dry thyme for fresh since I didn’t have any. I hope some of you are still able to enjoy your winters and can whip this up, because it is so tasty.
Chicken Pot Pie
Makes 6 to 8 servings
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 2 onions, chopped (about 1 pound)
- 4 carrots, diced (about 1 pound)
- 3 tablespoons all-purpose flour
- 1/2 cup dry white wine
- 2 cups milk
- 1 10-ounce package frozen peas
- 1/2 tablespoon dried thyme
- kosher salt and black pepper
- 2 9-inch store-bought pie crusts, thawed if frozen
- Heat oven to 400° F. Cook the chicken in a pot of simmering water until cooked through, 10 to 12 minutes; let cool, then shred.
- Meanwhile, heat the oil in a saucepan over medium heat. Add the onions and carrots and cook, stirring, until they begin to soften, 6 to 8 minutes (do not let them darken).
- Sprinkle the flour over the vegetables and cook, stirring, for 1 minute.
- Add the wine and cook until evaporated, about 5 minutes.
- Add the milk and simmer until the sauce thickens, 2 to 3 minutes.
- Stir in the chicken, peas, thyme, ¾ teaspoon salt, and ¼ teaspoon pepper.
- Place one of the crusts in a shallow 1 1/2 to 2 quart baking dish. Transfer the chicken and vegetable mixture to the dish.
- Lay the crust on top, pressing to seal the crusts together. Cut several vents in the crust. Place the pot pie on a baking sheet and bake until bubbling and the crust is golden, 30 to 35 minutes.