Chicken Pot Pie

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

  1. 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.
  2. 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). 
  3. Sprinkle the flour over the vegetables and cook, stirring, for 1 minute.  
  4. Add the wine and cook until evaporated, about 5 minutes. 
  5. Add the milk and simmer until the sauce thickens, 2 to 3 minutes. 
  6. Stir in the chicken, peas, thyme, ¾ teaspoon salt, and ¼ teaspoon pepper.  
  7. 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.
  8. 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.
Enjoy! 

Advertisements