Tuesday, March 1, 2016

Chicken Pot Pie

Chicken Pot Pie
     Here is another one of those classic American dishes that is synonymous with "comfort" food that we as Americans sort of take it's origin for granted. Is it based on traditional meat pies of Europe, Britain, Africa, etc.? Is it based on the Cottage or Shepard's pie of Ireland/England but with a crust? Who knows. I am sure it has its bases in one of many cultures that immigrated to the United States, however we lay claim to this classic comfort food. Such a delicious meal it is. A savory filling of meats and vegetables surrounded by a flaky crust. A complete meal in its own carry-on baggy. Chicken Pot Pie.
  • 2 medium boneless skinless chicken breasts
  • 1 stalk celery chopped
  • 1/4 white onion diced
  • 1/4 cup carrots chopped
  • 1/4 cup frozen corn
  • 1/4 cup frozen peas
  • 1 1/2 cups chicken stock
  • 2 tbs flour
  • 1 tsp thyme powder
  • Olive oil
  • 1/4 cup cream
  • 2 ready to bake puff pastry sheets
1. In a medium to large skillet over medium high heat brown chicken on both sides in some olive oil and remove.
2. In same skillet saute chopped celery, onion, carrots until onion has become translucent and tender.
3. Stir in the flour and mix around until blended. Cook for about 2 minutes until the flour has become
4. Stir in the chicken broth and bring to a low simmer.
5. Stir in thyme, peas and corn.
6. Stir in cream, cover and simmer for about 20 minutes until the carrots and other vegetables have
cooked through. Stir back in the chicken that you dice up into chunks.
7. Meanwhile after thawing out the pastry sheets, I took three 2 cup rameken bowls and lightly sprayed them. Spread the pastry dough down into each one creating the pie bottom and sides.
8. Pour in the creamy chicken and vegetable mixture.
9. Take more of the pastry dough and spread on top to create the top of the pie crust.
10. Bake in 350 degree oven for roughly 35 minutes or until pastry is cooked through and browned on top.
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Serves: 3

No comments:

Post a Comment