Thursday, January 30, 2014

Chicken Pot Pie (s)



I love teaching.

I have recently completed a long-term subbing job in a third grade class.

I loved it;

I loved the kids!

I also love being at home.

I have been a "stay at home" mom for a 15 years.

I love it;

I love home.

Today, was my first day back at home!

I cleaned the house

and did some laundry.

I got my hair cut

and had lunch with my girl cherub.

I made some gingerbread

and chicken pot pie!

The Mr. has been asking for chicken pot pie, but I've been putting him off!

But today is his day!

I'm so excited!

I not only made chicken pot pie . . .but I made individual chicken pot pies!

Everyone will have their own, stuffed-to-the-rim pan of chicken pot pie!

How yummy . . .and domestic is that?

Chicken Pot Pie (s)
(makes 1, 9inch pie or 4, 4inch pies)

2 chicken breasts
salt
pepper
turmeric
2 red skinned potatoes, chopped
4 carrots, cleaned and chopped
1/4 of an onion, chopped
1 can mixed veggies, drained
heavy cream, evaporated milk OR chicken broth*
cornstarch
pie crust

Preheat the oven to 450 degrees.

In a shallow baking dish, spray the chicken breast with Pam and season with salt, pepper, and a bit of turmeric.  Roast until the chicken is completely cooked.  Either shred or cube the cooked chicken, your choice.

In a large sauté pan, add a bit of oil and add the potatoes, carrots, and onion.  (I chop the veggies sort of small and attempt to kept them about the same size so that they cook evenly.).  sauté until their are fork tender, but not too cooked, you don't want mush!  Add the can of drained veggies and stir together.

Add the chicken to the veggies and stir together.  Add in enough cream, evaporated milk, or chicken stock to make the amount of sauce you want for your chicken pot pie.  At least 8-10 ounces, or if you're like me, more!  I like a creamy pot pie . . .not dry!  Heat this mixture thoroughly. 

Add 1-3 tablespoons of cornstarch in a bowl and add 1-3 tablespoons of water and stir.  Add this mixture to your chicken and veggies mixture and stir until thickened.  If you are pleased with the thickness, remove the pan from the heat.  If you want it thicker, add a small amount of cornstarch/water until you achieve the desired thickness.

Preheat oven to 375 degrees:

Decide if you want a double or single pot pie! 

For a double crust:  place one pie crust in the pie pan.  Pour the chicken filling in the crust and top with the second crust.  Crimp the edges together and cut slits in the top.

For a single:  place the chicken mixture in the pie pan.  Top with a single pie crust, pressing the dough onto the rim of the pie plate to "seal."  Cut slits in the top of the crust.

Place the pie in the oven, at 375 degrees and cook for 3-45 minutes, or until crust is golden brown.  The chicken and veggie mixture is already hot, you are basically having to cook the dough.

Serve hot with a side salad.

*I normally make our chicken pot pie using chicken broth, because it's "skinnier!"  Truth!  But this time, I used a mixture of (mostly) heavy cream and evaporated milk.  I simply felt like splurging!  A splurge it is!  Oh my!  It tastes really yummy!!!

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