Monday, January 4, 2010
Chicken Pot Pie
There are a million different recipes for chicken pot pie out there. What it boils down to is: chicken, veggies, a creamy sauce to tie it all together, and a dough topping. Pot pies are a great way to use up leftover cooked meats and veggies.
Prep time: about 30 minutes
Cooking time: 15-20 minutes
6 potatoes (3 large, 3 small)
1 stalk of celery
1 cup frozen peas
1 cup green beans
1.5 cups diced chicken
5 Tbsp. butter
5 Tbsp. flour
3 cups chicken broth
1/4 cup half and half (optional)
1 tsp each of salt, onion powder, and garlic powder (or use 1/2 onion and 1 clove minced)
1/2 tsp pepper
1 sheet puff pastry or one roll of biscuits
Preheat your oven to 425.
Dice potatoes and carrots into bite-sized chunks and boil in a large pot for about 10 minutes, until they are easily pierced with a fork but not falling apart. Drain well and add to your pan. I used a 9x13 Pyrex dish. A round baker would work as well.
While the potatoes and carrots cook, dice your celery and chop green beans in half.
In a small pot over medium heat, melt butter. (If using real onion and garlic, add them now.) Then whisk in flour until combined. Mixture will thicken. Let cook for about a minute, stirring often. Whisk in the chicken broth, a little at a time. Add salt, pepper, and onion and garlic powder if using. Whisk often, allowing the mixture to come to a simmer. Mixture will begin to thicken and be ready to use in about 5-8 minutes. If using, add half and half at the end of cooking. Keep in mind that it will continue cooking later. (If you really feel uncomfortable with making a roux (the butter/flour mixture), you can substitute prepared gravy here.)
When the sauce is ready, add celery, green beans, frozen peas, and diced chicken to your potato and carrot mixture. (You can substitute other vegetables for the green beans and peas if you have some leftovers to use up.) Pour the sauce over the mixture and stir to combine. If you'd like to, sprinkle shredded cheddar over the top.
Finish off the pie with a crust. I used a thawed puff pastry sheet. Roll it out to fix your pan. Pierce it in a few places and lay it over the top. You can also use a roll of refrigerated biscuits or homemade biscuit dough.
Pop the whole pan into the oven at 425 for about 20 minutes, until the puff pastry is golden brown and the sauce is bubbling around the edges. (If you used biscuit dough, check the temperature on your roll and cook until those are done, about 13-15 minutes.)
Serves about 5 people as a full meal.