Chicken Pot Pie

I have the day off work today and as always, my husband goes to work at 2:30.  So I thought I would make us a nice lunch since we never get to have dinner together during the week.  I meant to make this last night, but I wasn’t feeling well after work so I just cooked the chicken breasts for this recipe and threw together a tuna melt for myself and then relaxed on the couch. 

This recipe is adapted from Good Things Catered

Chicken Pot Pie

Ingredients:
 double crust pie dough  (I cheated and used store bought)
1 large sweet onion, diced
2 Tbsp olive oil
2 garlic cloves, minced

1-1/2 cups diced carrot, about 3 large carrots

1 cup diced celery with some green leafy parts, about 2 stalks
1/2 tsp ground dry thyme
1/2 tsp old bay
1/8 tsp ground pepper

Pinch salt
4 Tbsp butter, cut into small pieces
4 Tbsp flour
1 1/2 c. chicken broth (one 15 oz. can)
1 c. milk
1 lb. cooked chicken breast, cubed (I used 2 large chicken breast, cooked the night before.)
1 egg, lightly beaten

Directions:
-Preheat oven to 375 degrees.
-Roll out 1/2 of pie dough and line bottom of a pie plate.
-Return all dough to fridge.
-In a large, deep skillet heat oil over medium high heat.
-Add onion and cook, stirring occasionally until translucent and starting to brown, about 5 minutes.
-Add garlic, carrot and celery and cook until soft, about 3 minutes.

-Add thyme, old bay, salt and pepper and cook until fragrant, about 30 seconds.
-Reduce heat to medium low and add butter, stirring until melted.
-Add flour and stir to combine.
-Cook, stirring frequently, until roux starts to darken, about 3-5 minutes.
-Deglaze pan with chicken broth, slowly, stirring and scraping browned bits off the bottom of the pan.
-Once it begins to thicken, slowly add milk and stir to combine. (You want it to be very thick; I added a slurry of approximately 1 tsp corn starch and ¼ cup cold milk.)
-Remove from heat and stir in chicken.
-Remove pie plate and remaining dough from fridge and pour filling into dough-lined pie plate.
-Roll out remaining pie dough as desired and top the pie, making sure to have at least one large hole for steam to escape.
-Brush the top with beaten egg.
-Line the edges of the pie plate with heavy duty foil to protect them from burning.
-Place in oven and bake until dough is golden brown and filling is heated through, about 35-40 minutes.
-Remove, let cool for at least 10-15 minutes before serving.

Sorry, I cut into it before taking the picture!

Sorry, I cut into it before taking the picture!

Advertisements

1 Comment (+add yours?)

  1. Trackback: Menu 1-31-10 « EASY AS PIE!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: