Spring is teasing us with warm days and hints of color but don’t be fooled, winter is still here. While the days are still cold and snow can still fly, why not prepare that down home comfort food wintertime favorite? Chicken Pot Pie — this recipe is one that should be prepared and enjoyed at least once each winter.
I had to tweak the basics to please my family. What does that mean? Well for starters, eliminate the traditional green peas. Our daughter has declared a moratorium on green peas….go figure. I replaced them with frozen corn. That same daughter thinks that a two crust pot pie is just too much. In order to keep every one happy and to cut down on a few calories, I obliged her. Let’s be real though, this really isn’t a recipe that can be categorized as low calorie. Remember, I suggested that you enjoy this at least once each winter not once a week! It is comforting on a cold day and I hope will bring back fond memories of childhood meals and snow days at home.
This goes together easy enough and you can easily pick up a rotisserie chicken to speed the prep up if time is sparse. Do you have a friend who could use a meal delivered? This one fits the bill. Why not buy the ingredients, double the recipe and deliver a meal to a neighbor, coworker or friend?
Chicken Pot Pie
5 tablespoons unsalted butter, divided
1 cup chicken stock
1/2 cup half and half
1/2 cup heavy cream
1 medium onion, chopped
1 1/2 cups sliced carrots
2 cups frozen green beans
1 cup frozen corn
2 garlic cloves, minced
1/4 cup all-purpose flour
2 medium potatoes, peeled. cubed and cooked until tender,*
2 chicken boneless, skinless chicken breasts, cooked and cubed into bite size pieces**
1/2 teaspoon dry thyme
Salt and pepper to taste
1/4 cup shredded Parmesan cheese
2 tablespoons unsalted butter
1 uncooked pie crust for 10-inch pie
Preheat the oven to 400℉. Line a baking sheet with aluminum foil.
In a small saucepan, melt one tablespoon butter over low heat. Add the chicken stock, half and half and cream. Heat until warm but do not allow to boil. Set aside.
In a large skillet melt 2 tablespoons butter. Add the onions and carrots and cook over medium-high heat until softened. Stir in the green beans, corn and garlic. Cook an additional few minutes, stirring constantly. Sprinkle the flour over the vegetables and stir to coat. Slowly add the chicken stock mixture, stir until mixture simmers. Remove from heat. Add the cooked potatoes, chicken and thyme. Season with salt and pepper to taste.
Pour the chicken mixture into a deep dish pie dish (about 9-inches). Sprinkle the Parmesan evenly over all. Cut 2 tablespoons butter into small pieces and sprinkle on top of filling. Place the uncooked pie crust on top and crimp the edges to the pie plate. Cut several slits in the top to vent. Place chicken pot pie on foil lined baking sheet. Bake until golden brown, about 30 to 40 minutes. Allow to stand at least 10 minutes before serving.
*Peel the potatoes and place in a medium saucepan. Add water to cover and bring to a boil over high heat. Reduce heat to a simmer and cook until potato pieces are just tender about 15 to 20 minutes.
**Substitute about two cups of rotisserie chicken that has had the skin removed and is cubed into bite size pieces.
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