A Muse in My Kitchen
Chicken Pot Pie
It’s a cool spring Saturday afternoon. In spite of the hot temps we had a few weeks back, I prefer the gentle spring that slowly walks us into summer. It’s not too often we get a spring like this and I welcome the gentle rain outside.
It’s a night for comfort food…not for me, but for a recovering friend. As I was contemplating what to make – my hubby shouted out “chicken pot pie!”
And chicken pot pie it is…
Full of healing comfort, love, and lots of veggies!
The perfect to go dinner!
Get yourself one of those already roasted chickens in the supermarket and take the chicken meat off the bones.
Chop lightly and season with sweet paprika, fresh thyme and dried oregano. Saute in a a large saucepan in 2 tbs. of olive oil.
Remove chicken and set aside.
Prepare your veggies…chopped onion, celery, carrots, frozen peas and cubed potatoes.
Once the chicken has absorbed the flavor, remove from pan and add 1 tbs. olive oil and vegetables.
Saute until the onion is tender (about 2-3 minutes) and add 2 cloves of minced garlic and cook until the garlic is fragrant.
Toss in 2 tbs. flour and stir until incorporated with the veggies and juices.
Add 1 can chicken broth and 1/4 cup of white wine.
Cook for about 5 minutes until sauce thickens; once thickened, add 3/4 cup half and half.
Stir to mix and add back the chicken.
Season to taste with salt and pepper.
Pour into a 9 x 9 glass baking pan.
Roll out a prepared pie crust (I bought mine from the store)…
Place on top of the chicken mixture, crimp edges and cut vents in crusts.
Brush with an egg wash and bake at 400 degrees for 30 minutes until crust is brown.
I’d let you peek inside but it wouldn’t be cool to take to my friend’s house all broken apart!
Trust me – it’s good!
- The meat from a store roasted chicken
- ½ teaspoon sweet paprika
- 2 sprigs of fresh thyme, chopped
- ¼ teaspoon dried oregano
- Salt and freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 1 onion, chopped
- 1 – 2 stalk(s) celery, chopped
- 1 cup frozen peas
- ¾ cup diced carrots
- 1 potato, cut into cubes and par-boil to soften
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 can low-sodium chicken stock
- ¼ cup white wine
- ¾ cup half and half
- Preheat the oven to 400 degrees F.
- Remove chicken from bones and chop.
- Sprinkle the chicken with paprika, thyme, oregano, salt and pepper.
- Heat a large saute pan over medium-high heat and add the olive oil.
- When the oil is hot, add the seasoned chicken and saute until cooked through until warm.
- Remove the chicken to a plate with tongs, leaving the oil in the pan.
- To the same pan, add the onions, celery, peas and carrots and sprinkle with salt and pepper.
- Stir and cook until the onions become tender, 3 to 5 minutes.
- Add the garlic and cook until fragrant, about 1 minute longer.
- Sprinkle in the flour and stir until the flour dissolves into the vegetables and juices.
- Add the chicken stock and wine and simmer, stirring until thickened.
- Once the liquid has thickened, stir in the half and half.
- Season with salt, if needed.
- Return the chicken to the pan.
- Unfold the pie crust and place over the top of the filling, crimping edges.
- Brush the crust evenly with the egg wash.
- Cut 3 vents in the top of the crust.
- Bake until the crust is golden brown, about 30 minutes.
