Yum Chicken Pot Pie - Beer Girl Cooks

Chicken Pot Pie

This cold weather makes me want to eat warm comfort food and sit on the couch with a blanket in front of the TV.  Today I decided that Chicken Pot Pie would be appropriate.  It’s cold, man!

 

However, I have never made a Chicken Pot Pie.  So, I just took the same approach that I take to something like a beef stew.   I used a similar process and it turned out great!


 


I picked up some chicken breasts at the Teeter and baked them in the oven.

 

 

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Then I chopped up some carrots, onions, and garlic, heated up some olive oil and butter, and threw everyone into the pot.

 

 

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I added some fresh Thyme and I can’t tell you how delicious it smelled!

 

 

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When the chicken was done, I just sort of shredded it into big chunks with a couple of forks.  If you don’t feel like going through this process, you can totally use leftovers or pick up some rotisserie business from the Teeter.  Turkey would be good too — obviously.

 

 

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I threw the chicken into the pot of veggies and tossed in some flour.  The flour is what will thicken your gravy.

 

 

You gotta have gravy in chicken pot pie, man.

 

 

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I added some chicken stock and cooked it up for a bit so it would get thick and become an awesome sauce.

 

 

All that went into a deep dish pie pan.

 

 

I couldn’t be bothered to make a pie crust, so Pillsbury helped me out here.  You can do the same, but if you are feeling ambitious then make your own crust.  Be all you can be.

 

 

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I let the chicken and vegetable stuff cool off a bit before I tossed on Mr. Pillsbury pie crust.  I was concerned the heat would jack it up and make it soggy or something.

 

 

I have no scientific or culinary basis for this concern.  Just call me paranoid.

 

 

You can see it is shiny.  I would recommend an egg wash here.  I, unfortunately, was completely out of eggs.  Yes, I realize that I was at the Teeter picking up everything else and could have purchased eggs.

 

 

I forgot.  So sue me.

 

 

I forgot that I was out of eggs because I had an egg debacle while trying to make deviled eggs and blocked it out.  I’ll have to fill you in on that later.

 

 

So, I was out of eggs.  I melted a tablespoon of butter instead and brushed it over the top.  It worked fine.

 

 

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See?

 

 

You want to be sure that you cut a few spots in the crust with a knife to vent.  Just like you would with a regular pie.  I have never tried to bake a pie without venting the top crust, so I’m not sure what will happen if you don’t.  Does it get weird and soggy?  Or will it blow up and make a tragic mess in your oven?

 

 

You try it and let me know.  I’m so not going there.

 

 

I recommend you try some Chicken Pot Pie.

 

 

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It was really good.  I think the fresh Thyme really sent it over the top.

 

 

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Obviously we liked it.  I hope you do to!

 

 

Chicken Pot Pie

Ingredients:

3 chicken breasts

salt

pepper

2 tablespoons extra virgin olive oil

3 tablespoons butter

4 carrots diced

1 onion diced

2 garlic cloves minced

2 tablespoons fresh Thyme, divided

1/3 cup flour

2 cups chicken stock

1 prepared pie crust

 

Instructions:

Preheat oven to 350.

Generously salt and pepper chicken and put in a baking dish.  Bake until juices run clear (about 20 – 25 minutes).

Meanwhile dice carrots and onion and mince garlic.  Heat olive oil and butter in a dutch oven.  Add carrots and onion and cook about 3 minutes, then toss in the garlic and 1 tablespoon of tarragon.  Cook about another 5-6 minutes.

When chicken is done, shred it into big pieces.

Increase oven temperature to 375.

Add the chicken to the pot with the vegetables and sprinkle in the flour.  Stir the chicken and vegetable around for about 2 minutes.  It will turn a brownish color and coat the chicken and vegetables.

Add the chicken stock.  This can be adjusted to the thickness you prefer.  More will make it thinner and less with make it thicker.  Cook it in the pan for 5 minutes or so until you get the consistency you want.

Transfer the whole business to a deep dish pie pan or a round casserole dish.  Toss in the rest of your Thyme and a little salt and pepper.  Let it cool for about 10 minutes and top with the pie crust, pressing edges down.

Using a pastry brush, spread melted butter (or egg wash) over the top of the crust.

Using a sharp knife, slice about 6-8 vents into the crust.

Put the pie on a foil lined baking sheet.

Note:  I did this because I was concerned about bubbling over and creating an unholy mess in my oven.  It has happened before, but not this time.

Bake at 375 for 5- 55 minutes until the crust is golden brown.

 

 

 

 

 

 

 

 

 

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