The Clumsy Chef does Chicken Pot Pie

“There is no greater spectacle on earth than that of a beautiful woman in the act of cooking dinner for someone she loves.”

–Thomas Wolfe

It’s time for a recipe! As I have previously mentioned, cooking is a great passion of mine and I absolutely relish cooking for those I love. So, from time to time I’ll be posting my original recipes of some of mine and my loved ones favorite dishes with the hopes that you might feel so inclined to try one for you and yours. On the menu tonight: homemade chicken pot pie. This is one of my husband’s all time favorite meals that I prepare for him. I enjoy it not only for it’s tastiness, but because of the extra veggies and lack of potatoes, it’s definitely a healthier choice. Enjoy!

p.s. I should make mention of the fact that I just may be one of the least graceful people on this planet, hence “The Clumsy Chef”.

Homemade Chicken Pot Pie

Prep Time: 20 min      Cook Time: 50 minutes      Ready in: 1 hour 10 minutes      Servings: 8

TOOLS:

1 9 inch pie pan

1 saucepan

1 cutting board

1 large pot

INGREDIENTS:

2 large chicken breasts roughly cut into bite sized pieces

1/2 teaspoon salt (I use fine sea salt)

1 cup sliced carrots (fresh or frozen)

1/4 teaspoon coarse black pepper

1 cup frozen green peas

1/4 teaspoon celery seed

1 cup frozen corn

2/3 cup milk (I use Horizon Organic 2%)

1/3 cup butter (I use unsalted sweet cream butter)

2 9 in. unbaked pie crusts (homemade or store bought)

1 3/4 cups chicken broth (I use Swanson 100% all natural organic chicken broth)

1/3 cup unbleached all purpose flour



DIRECTIONS:

1. Don a darling (or manly) little apron! Place the first pie crust into the dish. 

2. Preheat oven to 425 degrees F. You might want to turn on a floor fan while you cook, because it is about to be quite toasty in your kitchen!

3. In a large pot, combine chicken, carrots, peas, and corn. Add water just enough to cover and boil for 15 minutes. While the chicken and vegetables are boiling, in a saucepan over medium heat, melt butter. Once butter is melted, stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick (about 15 minutes). Remove from heat.

4. Once the chicken and vegetables are finished boiling, drain over the sink. IMPORTANT: DO NOT DRAIN WITH A COLANDER. (tiny peas and corn will be forever lost in your garbage disposal) Instead, drain using a pot lid and be sure to wear oven mitts on both hands! That steam is mean.

5. Pour the chicken and veggie mixture into the bottom pie crust. Pour the hot liquid mixture evenly over. Cover with top crust, cut away the excess dough and seal the edges (I use a fork to seal and create a decorative edge). Make a few small slits in the top to allow steam to escape.

6. Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and the inside filling is hot and bubbly. I always place a sheet of aluminum foil over the top of the pie for the first 20 minutes to prevent over browning. Cool for 10 minutes or so before serving. Bon Appetit!

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