Chicken Pot Pie

March 15, 2018

It's been really cold here, 28 degrees this morning.  When I was looking thru Facebook I noticed it was Pi day.  I had some chicken and was thinking of recipes, when I thought, "chicken pot pie sounds good and comforting on this cold day". So off to my Kroger to get a few things.  I cheated because I had a pie crust in the freezer from when I made quiche for Shana. I found a recipe and then I tweeked it a little, because that's what I do.....

 Ingredients

 

1 pie crust, or you could make your own

2 split fryer breast

5 tablespoons of butter

2 tsp of olive oil

1 sweet onion, chopped

4 stocks of celery, chopped

1/3 cup flour

3/4 cup white wine

2 tsp dry thyme

salt and pepper

2 1/2 cups chicken broth

1/4 cup heavy cream

1 1/2 cups frozen pea's and carrots, thawed

1 russet potato, chopped

 

Directions

 

Preheat oven to 400 degrees

 

Olive oil and salt and pepper your chicken breast, if using boneless use 4 and cook half the time,

cook chicken breast in baking dish or cast iron for 30 minutes or until internal temp is 180,

set chicken aside to cool, when cool take off bone and cut into bite size chunks.

 

On medium heat add olive oil to dutch oven, add onion, celery, potato cook for 5 mins, add thyme stir in 1 tsp salt and 1 tsp pepper, add  wine, let reduce about 6-7 mins until liquid is almost absorbed. Add chicken broth, let come to a bubbling simmer, not boiling.

 

Make a paste with the flour and butter, add to simmering broth a spoonful at a time, whisking after each addition, should start to thicken.  After thickened add chicken, pea's,  carrots and cream.

Bring to a boil then remove from heat and let cool about 10 mins. Taste to see if it needs more salt and pepper.

 

Turn oven up to 425. Pour mixture into a deep dish pie plate (some might not fit into the dish, I had like a cup and a half left over) roll out pie crust on top of mixture, crimp edges, put about 5 slits in top of pie crust and then brush on a egg wash, 1 egg yolk with tablespoon of water whisked.

 

Cook for 25 mins or until bubbly, may need to put a cookie sheet on lower rack in case it bubbles over.  Let cool 5-10 mins, Serve

This one below is for Susan.........

 

Key Lime Pie

"This recipe uses condensed milk and sour cream. Fabulously easy. . . a summertime favorite! If you have time, a homemade graham cracker crust is better! Garnish with whipped cream and thin slices of lime if you like." — ANNRICHARDSON

 

Original recipe makes 1 pie

 

    1 (9 inch) prepared graham cracker crust, I make my own

 

    2 cans sweeten condensed milk

 

    1/2 cup sour cream

 

    3/4 cup key lime juice

 

    1 tablespoon grated lime zest

 

Directions

 

    Preheat oven to 350 degrees F (175 degrees C).

    In a medium bowl, combine condensed milk, sour cream, lime juice, and lime rind. Mix well and pour into graham cracker crust.

    Bake in preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.

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