Thursday, July 25, 2013

Chicken Pot Pie

 
Usually I think of Chicken Pot Pie as a wintertime comfort food, but tonight I made this yummy chicken pot pie using vegetables fresh from my garden.  It made a tasty meal for the Mister when he got home from work and it is filled with big chunks of chicken and lots and lots of veggies.  Hearty and filling but not as heavy as one might think.


I'm sure I've mentioned before that I have a huge cookie and biscuit cutter collection.  This large chicken cutter was just made to be the pastry garnishment for the flaky crust topping.  I tried to make the vents in the crust to  look like chicken tracks.  Who said we can't play and have fun in food?


This delicious chicken pot pie takes a while to put together but it is most definitely worth the time and effort.  I ended up having enough filling for two pies, so one is now in the freezer for another meal and today's was consumed with a side of fresh green beans from the garden as well. 

Chicken Pot Pie

Ingredients:
  • 1 cup potato, diced
  • 1 cup onion, diced
  • 1 cup celery, diced
  • 1 cup carrot, diced
  • 1 cup fresh peas (frozen is fine too)
  • 1/3 cup melted butter
  • 1/2 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup half and half cream
  • 1/2 white wine
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup chopped fresh parsley
  • 1 Tablespoon fresh thyme (or 1/2 teaspoon of dried thyme if you don't have fresh)
  • 4 cups chicken, cooked and chopped
  • 2 pie crusts (either store bought or your own recipe)
Directions:
  1. Stew a whole chicken.  Cool and shred meat from the bones.  Save the chicken broth from the cooked chicken for use in the pie.
  2. Prepare your favorite pie pastry crust.  (I make a butter based pie crust that creates a tender and flakey crust that is similar to puff pastry.)
  3. Preheat oven to 400 degrees F.
  4. Saute onion, celery, carrots and potatoes in margarine for 10 minutes.
  5. Add flour to sauteed mixture, stirring well and cook for one minute stirring constantly.
  6. Combine broth, cream and wine.
  7. Gradually stir into the vegetable mixture.
  8. Add peas and cook over medium heat stirring constantly until thickened and bubbly.
  9. Stir in salt and pepper; add chicken and stir well.
  10. Pour into 2 pie dishes and top each with pie shells.
  11. Cut slits to allow steam to escape.
  12. Bake for 40 - 45 minutes or until pastry is golden brown and filling is bubbly and cooked through.

Until next time,
 
Bon Appetit!





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19 comments:

  1. Oh Jennifer-you are the bestest cook!!!

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  2. Looks so amazing & bet it tasted so too. We love pot pies in our house & homemade is the best! I'd love for you to stop by & share sometime at my party or just say hi.

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    1. Thanks Theresa! I just stopped by your blog and joined in the party! Thanks for the invitation!

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  3. I am pinning this and want to try it. Looks so good. I came over from sunny simple.

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    1. Kim, I hope you'll enjoy it as much as we did. :)

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  4. Thank you Jennifer for supplying this gorgeous recipe and the chicken on the top looks brilliant xx

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    1. Sandra, it really is a tasty chicken pie. Isn't the chicken on top fun?

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  5. That is one beautiful pie! Thanks for the recipe!

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    1. Ritchil, I hope you'll enjoy it if you give it a try.

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  6. I have been searching for a real chicken pie recipe ( LOVE ) and now I found it! Thank you!

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    1. Cristan, let me know how you like it. We thoroughly enjoyed it. It makes 2 pie dish sized pies or you could make one large one in a 13 X 9" casserole. Enjoy!

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  7. Hi Jennifer,

    ♥ YOU'VE BEEN FEATURED! on the BeBetsy BRAG ABOUT IT No. 14. http://bebetsy.com.

    Grab a featured button here http://bit.ly/11S2wN1. Our next party starts at midnight tonight so find something cool to BRAG ABOUT and link it up.

    Sharon and Denise
    BeBetsy ♥

    Follow us:
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  8. This sounds delicious! Love the chicken tracks! Thank you for sharing it at What We Accomplished Wednesdays. Have a great week!

    Hugs,
    Deborah

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  9. Sounds delicious. I might actually try this the next time I cook it! Thanks for linking up at the Friday Follow Along.

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  10. This is gorgeous! I am a vegetarian BUT miss potpie! I totally know that I could make this with veggies and vegetable stock! It is a definite must do for this weekend! Thanks for linking up to the Friday Follow Along! I hope you will share again! http://www.ffflinkypals.blogspot.com/

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    1. A vegetable pie sounds like a fabulous plan! Ooohhh...imagine the lovely combination of vegetables to replace the chicken.

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  11. Lovely work, Jennifer! Would you be happy to link it in to the current Food on Friday over at Carole's Chatter which is creating a collection of pie and tart recipes? This is the link . I do hope to see you there. There are already some great pies and tarts linked in. Cheers

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  12. Jennifer, thanks for stopping by and adding to the great pie and tart party. I have signed up to follow you. Hope to see you again soon. Cheers

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