Monday, February 4, 2013

Chicken Pot Pie

Chicken pot pie is one of my favorite comfort foods and is tastes great as a leftover. When I was in college I realized that I should make the crust separate from the filling so I could make individual servings and not have a soggy crust. It would taste fresh made instead of leftovers! And cooks faster than having to heat it in the oven or risk a soggy crust in the microwave.

This recipe was adapted from my own kitchen and from Simply Scratch. I like to think that this is a straightforward recipe with no random ingredients. It cooks quickly and makes quite a bit. I only used 3 chicken thighs and it could have used probably an additional one. I am actually really happy with how this recipe came out and wouldn't change any of the seasonings.

Note: The chicken could cook in the pot with the rest of the meal instead of in a frying pan. Add the chicken (small dice) in just before adding in the liquids. Cook a few minutes then add the potatoes and about 1 cup of stock. Stir around to create the thickened gravy. Add the rest of the stock and simmer until potatoes are fork tender and chicken is done.  

Another option is to use a rotisserie chicken from the store.

Fork tender potatoes literally means, when a fork is poked into the potato that it will come off the fork easily.

Saute the veg in some oil
Cover in the flour
Add butter
Meanwhile cook some chicken
Add liquids, potatoes, seasonings
Add chicken and frozen veggies when potatoes
are tender and liquid is thickened

Top with a biscuit!

Chicken Pot Pie
serves 4

3 - 5 pieces of chicken thighs, or breast
3 tbsp Butter
2 whole Carrots, peeled and diced small (or about 1 ½ cups of baby carrots)
2 Celery Stalks, diced small
1 small Onion, peeled and diced small 
3 medium Potatoes, diced small
1/2 cup Flour
2 - 3 cups Chicken Broth, warmed
1-1/2 cups Whole Milk
1 tablespoon Dried Parsley
1 teaspoon Dried Thyme

1 teaspoon Kosher Salt, more or less to taste
1 1/2 teaspoon Black Pepper, more or less to taste
1 bag frozen mixed veggies (Mine was a country mix with carrots, peas, green beans, corn, and lima beans)
1 can of Pillsbury biscuits (cooked according to directions for as many servings as you want)

Heat a frying pan and add some oil. Season chicken with salt and pepper. Cook chicken until done (no pink inside), dice.

Melt 1½ tablespoons of butter in a large pot. Add in the diced carrots, celery, onions, salt, and pepper (1 tbsp) cook. Cook until the onions are soft and translucent and the carrots are soft, approx 5 minutes. Add another 1½ tbsp of butter and stir until melted. Add in flour, stir until all the veggies are coated with the flour and the flour isn’t white anymore.

Pour in ½ cup to 1 cup of the chicken broth and stir until slightly thickened. Pour in the rest of the chicken broth, milk, potatoes, parsley, and thyme. Simmer, stirring occasionally until thickened and potatoes are fork tender (approx 10-15 minutes).

Add more flour in about ¼ cup at a time if broth/gravy isn’t thick enough.

Add chicken and frozen veggies. Once the veggies are warmed it is ready to serve!

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