Wednesday, January 26, 2011
The BEST Chicken Pot Pie
Oh my heavens. This was comfort food at its finest. Both Lonnie and I really enjoyed this and thought it was delicious. I am positive that I will be making this again and again and again. I decided to double the recipe that I had and make 2 pot pies. One we ate tonight and one went in the freezer. I have a feeling it won't be long before the one in the freezer is brought back out. :) The following recipe is for TWO pot pies. So if you only want to make one, half it.
Oh, and side note - the card for our camera is broken, so I've been using my phone to take pictures. Sorry if they're not the best!
CHICKEN POT PIE
(adapted from The Pioneer Woman Cookbook)
Makes 2 pies
6 medium carrots
6 celery stalks
1 1/2 large onions
1/2 cup (1 stick) butter
3 cups cooked chicken, diced
2 cups all-purpose flour
4 cups chicken broth
2 chicken bouillon cubes
2 cups heavy cream
2 tsp. ground thyme
2 tsp. salt
Black pepper to taste
2 pie crusts
Preheat the oven to 400 degrees.
Finely dice the carrots, celery and onions.
Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery to the pot. Cook until the onions start to turn translucent, about 5 minutes.
Add the chicken and stir to combine. Sprinkle the flour over the vegetables and chicken and stir to combine. Cook for a couple of minutes, stirring gently.
Pour in the chicken broth, stirring constantly. Add in the bouillon cubes and stir. Watch the thickening magic happen.
Pour in the cream (yes, all of it) and stir. Allow to cook over low heat for about 5 minutes. Season with thyme, salt and pepper. Remove from heat. Taste your creation! Add in anything it might need (more salt, pepper, etc.).
Pour the chicken mixture into two pie pans or small casserole dishes.
Put the crust on top of the pans and cut small slits in the top. Press the crust into the sides of the dish to seal. (I cheated here and used pre-made pie crusts. I hate making pie crust.) Here is where you can put one dish in the freezer (after covering it well, of course) and put the other in the oven.
Bake for 30 minutes, or until the crust is golden brown. Make sure to put foil under the pie pan to catch the filling that oozes over the sides. Put foil over edges of crust if it starts to brown too quickly. Cool for 10 minutes before serving.