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Tuesday, March 18, 2008

Chicken Pot Pie

I have had so many compliments on this dish. I created it in PA while nannying for two girls, one of which was very picky and thin because she didn't eat much. She scarfed this down every time. Kellen requests it often also. It's also a great one to freeze. I freeze just the filling in a bag. On serving day, I thaw it, and pour it into the crust and bake about 10-15 minutes longer because it isn't hot to start with. Or you can pour it into a kettle to warm up first, then bake as directed. Feel free to accommodate this to your family's taste, adding whatever veggies you like. And don't get too caught up on measuring. I just throw in what looks right. Enjoy!

6 1/2 cups chicken broth
6 (6 oz.) boneless skinless chicken breasts, diced
1 stick butter
2 1/2 cups onion, diced
2 1/4 cups carrot, diced
1 3/4 cups celery, diced
OPT - mushrooms, corn, peas, potatoes, broccoli, parsley, garlic, thyme
1 cup flour
1 bay leaf
1 tsp salt
1/4 tsp white pepper (1/2 tsp black pepper)
3/4 cup heavy whipping cream
2 store bought pie shells, I like Pillsbury in a box that you unroll, or homemade!
egg wash

Bring the broth to a simmer. Add chicken and cook through. In another pan, melt the butter. Add the onion, carrots, and celery. Saute til crisp tender. Add other veggies now if using. Add flour and gently mix. Cook over low heat for 6-8 minutes. Increase heat and add the chicken broth, 1 cup at a time until desired thickness (about half the broth), whisking continually so to not get clumps. Add the bay leaf, salt, and pepper. Cook over low heat for 10 minutes. Add the chicken and warmed whipping cream. Flavor to taste with salt, pepper and chicken bouillon. Stir well. Place in pie shell. Top with another pie crust and seal edges and poke holes to vent. Bake on a cookie sheet (to protect boiling over), at 350 for 45 min, until brown. Let cool 5-10 minutes before serving.

I am making this in the next couple days so will fine tune the recipe then.

To Freeze: Just freeze filling. Thaw completely and reheat in saucepan. Pour into pie crust and bake as directed above.

4 comments:

Taylor Gardner said...

Can't wait to make this! Mmmm.....

Lyanna said...

I made your chicken pot pie recipe from your "cook and tell" blog. Ohh, I love it!! I tried it for "new recipe night" in my monthly menu, and everyone loved it so much I had to add it permanently to the menu. Man, it's good.

Lyanna said...

I made this last night, and did an "italian" variation, mmmm. I used potatos, broccoli, mushrooms and onions as the veggies, but added 1 clove garlic, 1 tbsp bacon and 1/4 cup mozzarella cheese chunks from cut up mini balls before baking. It turned out soo good! I also 1/2ved the recipe to make only 1.

April said...

Kristin, this is great. Elliot and I loved it! Thanks so much again for bringing it. I told my mom about it and I think we'll be making it pretty soon!