Chicken Pot Pie

*Post by Angela.

When I made my tomato and corn pie for guests the other day, I initially made double the crust recipe, on the assumption that I would make two pies so that we could have leftovers. Unfortunately, time being what it was that day, I wasn't able to do that (and no leftovers, boo!). So I had an entire pie crust waiting to go, and I didn't want to waste it. I also didn't feel like making a dessert pie, so the next idea to pop into my head was chicken pot pie.

While I've often enjoyed the mini-microwaveable versions from the grocery freezer section (shut it, you know you do, too), I've never made chicken pot pie before. I found this relatively simple to follow recipe from the delightful blog Moms Who Think. I adapted it slightly, based on what worked for me (with regard to the roux) and my preferences.

List of ingredients:

• 1 batch of pie dough or 2 store-bought, unbaked pie crusts (you'll have to roll out one to fit over top)
• 1 1/2 lbs boneless, skinless chicken breasts
• 2 cups chicken broth
• 1 1/2 tbsp canola oil
• 1 medium onion, chopped
• 3 carrots, peeled and chopped
• 3 stalks celery, chopped
• 4 cloves garlic, minced
• 1 stick (1/2 cup or 8 tbsp) unsalted butter
• 1/2 cup flour
• 1/2 cup whole milk
• 1/2 tsp dried thyme
• 3 tbsp dry sherry
• 3 tbsp fresh parsley, minced
• 1 tbsp melted butter

I actually prepped all the components of the pot pie the night before we were going to eat it, as I was going to a dance class the next evening after work, and wanted Mark to be able to throw it in the oven so that it would be ready by the time I got home (that didn't actually happen, as I came home too late to go to my class). I poured the chicken broth into a saucepan, brought it up to a simmer, then added the chicken and cooked about 10 minutes, covered. I removed the chicken, reserved the broth, then shredded the chicken using a fork.

In a large pot, I heated the canola oil over medium heat, then added the onions, carrots, celery and garlic and cooked until tender, about 7-9 minutes. I scooped out the cooked veggies and put them in a big bowl along with the shredded chicken.

Using the same large pot, I melted the butter, then gradually sprinkled the flour on top, constantly whisking. It's important to add the flour a sprinkle at a time (but quickly), otherwise you will get lumps. I cooked this roux for about a minute.

Again, constantly whisking, I added the chicken broth, milk, and thyme, and cooked until the sauce thickened into gravy, which happened surprisingly quickly, maybe about 2 minutes. Mmmmm. GRAVY.

I added the sherry and some salt and pepper to taste, cooked about 30 seconds more and removed the gravy from heat. I stirred in the chicken and vegetables, making sure everything was thoroughly mixed together, then covered the mixture and put in the fridge, covered, overnight.

The next evening, I took the filling out of the fridge and stirred in the parsley, then preheated the oven to 400 degrees. I rolled out one of the dough halves, draped it over the pie tin, and spooned in the filling.

Then I topped it with the other rolled out dough half, cut four slits into the top, and brushed it with melted butter. I threw it in the oven for about 40 minutes, then letting it cool on a rack for about 10 minutes before slicing into it.

Wow, this was a hearty meal. After just a couple of pieces each, Mark and I were stuffed, leaving a whole half a pie for leftovers the next day. I gotta say, being as objective as I can possibly be, I think this was better tasting than the microwave version, and I know for sure it was a lot healthier. I may not make this again until cold(er) weather sets in again, but it'll definitely be making a come back.

Comments

[lynn @ the actor's diet]

i remember being jealous when you tweeted about this!

[Angela]

:( No need to be jealous - it's so easy to make. Also, I would be happy to make one for you, just say the word!

[Evan]

yum, looks delicious. Ive never tried making one, though I just had a mushroom pot pie the other day

[Angela]

Mushroom pot pie sounds fantastic! Unfortunately, will have to wait until Mark's out of town to try that, he's not a big mushroom fan. :(