Saturday, December 18, 2010

Chicken Pot Pie-Kitchen Sink Style


Two weeks ago I left my husband to go to Phoenix on a work trip. Being the good wife that I am, and since I had so many odds and ends in the refrigerator, I made him single serving chicken pot pies. This is a perfect recipe for two (with leftovers), or it makes 4 individual servings and you and the best part is you can add a variety of meats and vegetables to your pot pie.

Ingredients
1 tbs butter
1/2 onion chopped
1 clove of galic minced
1 carrot chopped (although I prefer 2 carrots) 
1 cup sliced mushrooms (optional)
1 1/2 cup peas
1 cup chopped cooked chicken
1/2 cup flour
3 tbs butter
1 tbs salt
pepper
chopped parsley
1 tsp ground or fresh thyme
1 1/2 cup chicken broth
1/4 cup dry white wine
1/2 cup heavy whipping cream
2  pie crust (9-12 inch in diameter)
1 egg

Pre-heat your oven to 375 degrees.

This recipe requires a decent amount of chopping.

Put a large pot on medium heat. Add the butter to the pot, once melted add in your garlic and onions and cook for about 2 minutes
Throw the carrots into the pot cooking for another 8 minutes, then add the mushrooms and cook for 4 more minutes.  Add the chicken and the peas into the pot and cook for 5 more minutes until the vegetables are slightly cooked. Pour in wine and cook down for another 5 minutes Put the vegetables and chicken into a bowl and set aside.
Keep the pot on medium heat and add the flour, let the flour heat up for about a minute and then add the butter. As the butter melts, whisk in the flour forming a doughy substance. Once the butter and flour are combined, toss in the thyme, parsley, salt and pepper. Slowly, add the chicken broth and then the white wine whisking thoroughly so there are no clumps. Stir in the heavy whipping cream last.
Cook for about 5 minutes, the broth should thicken into a gravy-like texture. Add the vegetables and chicken and get them well acquainted with the gravy.
Set the pot pie filling aside and let's work on the pie crust. I cheated and bought pie crust, but either way this will be the same process. Take a deep pie pan and lay the pie crust over the pan. Cut off any excess dough hanging over the sides.  Fill the pan with the pot pie filling. 

Take the second pie dough and lay it over the pot pie filling. Cut off any excess dough hanging over the sides. To finish off the pot pie, I like to crimp my edges with the fork along the outside of the pie pan. To finish it off, in a bowl mix the egg in a bowl until light yellow in color. Brush the egg over the crust.

I bought these small pie tins at the grocery store and they were made specifically for pot pies.
Bake for 45 minutes or until crust is golden brown. (The sad part of this post is that I never got any pictures of the finished pot pies!)

1 comments:

Shuryn said...

you don't even KNOW how excited i am to make this! yum yum

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