I grew up thinking Chicken Pot Pie was gross, I know, I know, what is wrong with me? So when I got carrots in this weeks Greenling delivery box I decided they were the excuse I needed to make Chicken Pot Pie. I also got Portobellos and debated adding them to this but, I’m not a big mushroom fan so I didn’t want to just use part of a mushroom and waste the rest. Also, putting portobellos inside a Chicken Pot Pie seemed like a waste when they are typically eaten on their own!
Because I’d never made Chicken Pot Pie before, I turned to my friend Kandice for a recipe. With Kandice you know you’re starting out with a good recipe so if it goes wrong then it’s your fault and not the recipe’s. So I was confident I would enjoy this dish and I was right!
Chicken Pot Pie Filling
3 chicken breasts, cooked cut into cubes or a whole rotisserie chicken
5 cups chicken stock
1 1/2 sticks unsalted butter
2 to 3 garlic cloves, minced
2 medium yellow onions, chopped
1 to 2 celery stalks, chopped
1 to 1 1/2 cups carrots, peeled & chopped
sliced mushrooms (optional)
3/4 cup all-purpose flour
1/4 cup heavy cream
1 to 2 russet potatoes, peeled and cubed
1 cup green beans, cut/snapped to 1 inch size
1/2 to 1 cup frozen peas
1/2 cup minced fresh parsley leaves
kosher salt
freshly ground pepper
1 egg white (to wash the top – optional)
First I have to say, I think these carrots from my Greenling delivery are so cute and squiggly!
First, I put my three chicken breasts on a pan and drizzled them with olive oil and sprinkled them with a little salt and pepper. I cooked them for 25 minutes on 350 degrees. It’s just a really easy way to cook them and they turn out tasting great. Plus it’s fast and easy.
Next I began to chop the vegetables. I didn’t necessarily stick to the above measurements but tried to get as close as possible but chopping equal parts of celery, carrots and onions as Kandice suggested.
Once the veggies were chopped I drizzled olive oil in a skillet and added the garlic and let it cook for a few minutes. Then I added the carrots, onions, celery and butter and let it cook about 15 until the onions were transparent. Then add the flour and stir continuously for 2 minutes or until the flour is blended with the veggies.
Add the chicken stock and simmer for 2 minutes until it thickens. Then add the heavy cream and salt and pepper. If you need to add a little more flour to make the sauce the right consistency, go for it. It needs to be pretty thick. Then add the chicken and remaining veggies and mix well so that it looks like this:
Now it’s time to talk about the crust. I wasn’t going to have enough time to eat it all, so I divided it into four parts and froze three of them. Because of that I didn’t use Kandice’s crust recipe. Plus after all the chopping I didn’t really want to make anything else. So I went the easy route and bought crescent roll dough to put over top. I was blown away by how good the chicken pot pie was and a little sad I’d never had it before!
Bake the chicken pot pie for about an hour at 375 degrees or until the crust is as golden brown as you’d like.
Since making this I have pulled one serving out of the freezer and it was still good! Not as good as fresh out of the oven, but definitely not bad! And that time I used Kandice’s pie crust recipe and it was awesome, but I’m not going to give away this part of her recipe. You’ll have to keep an eye on her blog for when she posts about it.
I will definitely be making this quite a bit in the fall and winter!
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