We leave tomorrow for a little getaway to the mountains, and it was a mad rush to cook dinner tonight. I had no idea what I wanted to fix as I didn't do a menu plan for this week since we are going away. So what should I cook? Of 2 things I was certain, I had extra veggies in the fridge that I wanted to make sure and use before we leave and I had some chicken breasts in the freezer. Solution, chicken pot pie. The only problem, I didn't have time to make a pie crust. Problem solved, I would buy the pie crust. There are some good quality pie crusts available in many stores these days. Mrs. Green's, my local natural market, happens to stock some already made pie crusts. By all means, if you have the time, make your own. Pie crust is not hard to make, and neither is this pot pie. Here's how I did it:
Chicken Pot Pie:
Start with prepping your vegetables. They should all be cut the same, about 1/4 inch dice. Once they are cut, put in a bowl and set aside.
2 stalks of organic celery
2 organic carrots, peeled
2 small or 1 large organic butter potato, peeled and rinsed
1 small bulb of fennel
1 medium organic yellow onion
3 cloves of garlic, finely diced
3/4 pound organic boneless, skinless chicken breast
2 tbsp organic unsalted butter
2 tbsp olive oil
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, removed from stems
1 bay leaf
3 tbsp organic flour
1/2 cup dry white wine
1/2 cup unsalted organic chicken stock
1/2 cup organic heavy cream
1 package store bought pie crusts
salt & pepper to taste
Directions: Start by poaching the chicken. If frozen this will take about 25 minutes. Once chicken is done, remove from the water and set aside. Preheat the oven to 375 degrees. Warm up a large skillet and add the butter and oil. Add all the veggies, yes everything. Cook for about 6-8 minutes until most of the liquid has cooked out. Add the rosemary, thyme, bay leaf, some salt and pepper and stir. Continue cooking another 1-2 minutes. Add the flour and cook for about 1 minute to get rid of the raw flour taste. Now let's add some liquids. First the wine. The mixture will thicken immediately, but cook for about 1 minute to let the alcohol cook off. Next add the chicken stock and stir to combine before adding the cream. Continue cooking for about 3-4 minutes and remove the bay leaf. Cut the chicken into 1 inch chunks and add to the vegetables. Stir to combine. Using a 9 inch deep dish pie pan, lay out 1 pie crust in the bottom of the pan. Pull up so the sides are covered. Don't worry if it rips a little, you can always bring the holes together when you are done. Now place the chicken and vegetable mixture on top of the crust. Roll out the other pie crust on top and fold the edges under the edges of the bottom piece. Just make sure the edges are together. It does not have to be perfect, as you can see from my picture. Scramble the egg and brush on top of the pie crust. Cut a couple of slits in the top and put the pie in the oven and bake for 30-35 minutes until golden brown. Let the pie cool before serving.
Tip: I used vegetables that I love. As you can see, I did not put peas in my chicken pot pie, because honestly, I only like peas in certain dishes. By all means, you can customize this pie to fit any taste bud, even super picky eaters. Have fun and be creative!!
Tip 2: In case you haven't noticed, I include in my recipes, salt & pepper to taste. Quite simply, my tastes and your tastes are different. I don't cook with a lot of salt, because my husband doesn't like a lot of salt. Please, please, please, taste your food at different stages throughout the cooking process, and adjust your seasoning to fit your taste.