3-4 large chicken breasts 3 tbsp. fat of some kind (you can use all butter; I used 1 tbsp. butter and 2 tbsp. olive oil) 1/2 medium onion, finely chopped 1 large stalk of celery, finely chopped 3 tbsp. flour 2 1/2 cups chicken stock, broth, or bouillon 1/2 cup milk 1/2 tsp. herbs de provence 1/8 tsp. cayenne pepper 1 bay leaf 3/4 tsp. salt Fresh black pepper to taste 1 lb. frozen peas and carrots
Bake the chicken at 350 degrees for about 30 minutes or until juices run clear; set aside.
Line a large, deep casserole dish (not a pie plate) with a pie crust; set aside.
Heat/melt the butter/oil over medium heat. Add the onion and celery and sweat them gently for about 5 minutes. Add the flour and cook, stirring constantly, for 1-2 minutes.
Whisk in the broth all at once. Add the milk, bay leaf and seasonings, then increase heat to medium high and bring to a boil, stirring constantly. Cook and stir constantly for about 6-8 minutes, or until mixture is thickened. Remove bay leaf.
Stir in the vegetables. Chop the chicken roughly and stir it in. Add salt and pepper to taste.
Smooth chicken mixture into pie crust; top with another crust. Get fancy if you want. Or not. Whatever. Brush it with an egg wash (1 beaten egg and 1 tbsp. water).
Bake at 425 degrees for 45 minutes. Let stand for about 10 minutes before serving.
Some notes:
1. I LOVE a pot pie full of veggies; if you prefer fewer veggies, only use half of the bag of veggies. That's a normal amount.
2. I'm a celery snob.. I recommend using the leaves and smaller stalks in the center of the bunch, but you can finely chop a big stalk instead if you want. It's just a personal preference of mine. I think the center is more tender and flavorful.
Chicken Pot Pie
ReplyDelete3-4 large chicken breasts
3 tbsp. fat of some kind (you can use all butter; I used 1 tbsp. butter and 2 tbsp. olive oil)
1/2 medium onion, finely chopped
1 large stalk of celery, finely chopped
3 tbsp. flour
2 1/2 cups chicken stock, broth, or bouillon
1/2 cup milk
1/2 tsp. herbs de provence
1/8 tsp. cayenne pepper
1 bay leaf
3/4 tsp. salt
Fresh black pepper to taste
1 lb. frozen peas and carrots
Bake the chicken at 350 degrees for about 30 minutes or until juices run clear; set aside.
Line a large, deep casserole dish (not a pie plate) with a pie crust; set aside.
Heat/melt the butter/oil over medium heat. Add the onion and celery and sweat them gently for about 5 minutes. Add the flour and cook, stirring constantly, for 1-2 minutes.
Whisk in the broth all at once. Add the milk, bay leaf and seasonings, then increase heat to medium high and bring to a boil, stirring constantly. Cook and stir constantly for about 6-8 minutes, or until mixture is thickened. Remove bay leaf.
Stir in the vegetables. Chop the chicken roughly and stir it in. Add salt and pepper to taste.
Smooth chicken mixture into pie crust; top with another crust. Get fancy if you want. Or not. Whatever. Brush it with an egg wash (1 beaten egg and 1 tbsp. water).
Bake at 425 degrees for 45 minutes. Let stand for about 10 minutes before serving.
Some notes:
1. I LOVE a pot pie full of veggies; if you prefer fewer veggies, only use half of the bag of veggies. That's a normal amount.
2. I'm a celery snob.. I recommend using the leaves and smaller stalks in the center of the bunch, but you can finely chop a big stalk instead if you want. It's just a personal preference of mine. I think the center is more tender and flavorful.