I’m finally at 50 posts!!
I honestly can’t believe I even know how to cook 50 different things. Hopefully by this time next year I’ll have at least another 100 posts. Might be a lofty goal, but I’m sure going to try!
Anyways, I started looking through my posts today to come up with something for the big five-oh. I thought about doing something really fancy but, the truth is I don’t eat a lot of fancy food. My boyfriend, Logan, and I were having this exact conversation last night. The most important thing about food for both of us is that it tastes good and it’s even better if it’s made with good, natural ingredients. And sure, I want my food to look nice but it doesn’t have to be meticulously plated or be garnished with herbs or a lemon twist. Don’t get me wrong, I enjoy a skillfully plated ahi tuna tower from time to time… I just don’t cook like that at home.
Here’s a good example. A couple of days ago, Logan invited one of his friends over for dinner. When I was thinking about what to make my first thought was, “What dish would make someone feel at home? What’s something comforting and nourishing that works for a casual atmosphere?” I know that might sound like a strange thought process but it always takes me a while to plan a menu when I’m cooking for someone. Cooking is really one of the biggest ways I show people I care. I can’t really help you fix your car or do your math homework, but I sure as heck can feed you!
Keep reading, and you’ll see what I eventually landed on.
Ok, back to the point , as I was browsing through my posts I realized that I had never posted my chicken pot pie recipe. I was shocked! It’s like the epitome of everything that’s good about food. Warm, comforting, creamy, (could be) healthy, all wrapped up in a flaky, buttery pie crust. Whether I’m just craving something warm and buttery or I’ve had a bad day, chicken pot pie is the answer to everything. You might think I’m exaggerating but I can assure you I mean business when it come to pot pies.
The recipe started out as a replica of the Pioneer Woman’s chicken pot pie but it gradually morphed into my own recipe after I tried about ten different versions. I’ve made pie crust from scratch and used frozen ones, experimented with different herb combos, and even cooked the chicken different ways. This recipe is my absolute favorite. I’ll also give you tips for changing up your own pot pie recipe. It’s always good to try new things!
Here we go…
You will need:
2 frozen, whole wheat pie shells (thaw for about 30 min)
5-6 boneless, skinless chicken strips (or 2-3 chicken breasts)
2 stalks celery, diced
3 carrots, diced
1/2 large onion, diced
1-2 garlic cloves, minced
1 1/2 c low sodium chicken broth
1/2 c milk
3 TBS flour
1/2 tbs fresh parsley, minced
1 tsp basil (plus extra to season the chicken)
1 tsp oregano (plus a little extra)
1/2 tsp garlic salt
salt and pepper to taste
1 egg beaten with 1/2 tbs water
First, preheat the oven to 375 degrees and set out the pie crusts so they can start to thaw.
Then drizzle a tablespoon or so of olive oil in a large skillet or dutch oven. I used my dutch oven and it was great. It almost makes chicken pot pie a one pot meal! Minimal cleanup = happy chef. Place the dutch oven on the stove over medium high heat. Season the chicken with salt, pepper, and a sprinkle of oregano and basil.
Sear the outside of the chicken so that it gets a nice brown crust on the outside. It’ll probably take a minute and a half on each side. Then pour in enough of the chicken broth to cover the chicken half way. Reduce the heat to medium , put a lid on the dutch oven, and let the chicken cook all the way through. It should take 4-6 more minutes depending on the thickness of the chicken.
When the chicken is done take it out and set it aside on a plate. Then add all of the veggies, garlic, and herbs to the pot and let them cook until they are tender. I honestly didn’t keep track of the time but I bet they were done in about 8 minutes.
Then sprinkle in the flour and stir the veggies so that everything gets an even coating of flour. Let that cook for a minute to get rid of the raw flour taste.
After that, pour in the rest of the chicken broth and bring the mixture to a boil. Stir it continuously for another minute and wait for the broth to thicken. Finally, take the pot off the heat and add the milk.
Shred the chicken into small and medium pieces and add that to the pot. There’s your delicious, creamy filling!
Now all you have to do is pour it into the crust, which will become a butter, flakey vessel to house all of the comforting chicken and veggies. Then take the second pie crust and place it on top of the pie. Flatten it out and trim the excess crust from the sides. Cut a few slits in the middle so that steam can escape while the pot pie is cooking.
Last, beat together one egg and 1/2 tbs water. Brush that all over the top of the pie in a thin layer so that the crust will get golden brown and a little crunchy. Bake at 375 degrees for about 45 minutes.
That’s perfection right there.
Here a few variations on the recipe in case you want to change things up:
-You can always make your own pie crust. I like using an all butter recipe for maximum flakiness. I personally like to save some time when I’m making dinner and use a store bought crust. But, the ONLY one I ever use is an organic whole wheat crust. The whole wheat adds a hearty texture and a nutty taste that I think is best in savory dishes.
-You could also forgo the bottom crust and just add a top one. Go crazy and try out puff pastry on the top. I’ve even poured the filling into a baking dish and topped it with biscuits. Whoever came up with that originally was seriously on to something.
-Switch up your veggies and meat. Think about adding peas, pearl onions, or maybe even some mushrooms. Go for an all veggie pie or swap the chicken for turkey. Turkey mixes well with most of the herbs and spices that chicken does so it’s an easy substitute.
-Try adding thyme, rosemary, or even some turmeric to your herb mixture. Thyme and rosemary give an earthy taste and turmeric gives your filling a pretty golden color. Liquid gold right there.
-If you want something extra decadent, use cream instead of milk to thicken the filling. You could even add in a few tablespoons of cream cheese. Shhhh… I won’t tell on you 🙂
Hopefully I’ve inspired you to create your very own pot pie recipe! Or at least try mine 🙂
Happy Cooking Everyone!
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