I have a fun giveaway for Chicago area families — if you’re interested in seeing Disney on Ice, go check out my review blog. A post is going up tonight (I’m off to write it now!).
Well, it certainly *is* Tuesday, isn’t it? This is late for a Tasty Tuesday post for me, but I have a good excuse: apparently our internet was out last night. It was fine when I was working from home, but by the time I got back from yoga, the internet was kaput. Fortunately(?) today I was working from the office, but that also meant that I didn’t have a chance to post anything earlier today either.
Never fear (as if you would anyway)! I have one of my favorite winter recipes this week. Angela had asked me if I had a good chicken pot pie recipe, and ohhh but I do. I realized that I had my chicken stew with biscuits recipe posted but not yet the pot pie. Although the recipes are fairly similar, there are truly different dishes.
Chicken Pot Pie
Pie Dough (one double crust pie)
2 c flour
1 1/2 T sugar
3/4 c unsalted butter, chilled
1/4 c shortening, chilled
1/3 c cold water
Put flour, sugar, and salt in the bowl of a food processor. Cut the butter and shortening into small pieces and add to the food processor. Pulse mixture until crumbly and butter is in small pieces throughout the flour.
Working quickly, start the processor and add cold water until the mixture just forms a ball. Note that I RARELY use all the 1/3 c of water… only when it is very, very dry in my house and has been for a long time.
Turn out the dough onto a work surface and flatten into two disks. Wrap each disk in plastic wrap and refrigerate two hours.
4 chicken breasts
1/3 c flour
3 T unsalted butter
1/3 c milk
1 carrot, medium dice
2 stalks celery, medium dice
3 cloves garlic, minced
2 bay leaves
3 c chicken stock (low sodium)
2 T parsley, chopped (tarragon and sage also make great additions)
2 c frozen peas (or fresh ones, but really… it’s winter)
salt and pepper to taste
Poach chicken, then shred to bite sized pieces.
Heat heavy soup pot over medium heat and add 3 T butter. Add carrot and celery and saute until softened (4-5 minutes). Add garlic and cook 1 minute longer. Stir in 1/3 c flour to make roux, cooking 2 more minutes.
Pour in chicken stock and bring to a boil, then simmer 20 minutes until sauce is like a thick soup. Add 1/3 c milk and the poached chicken pieces. Season to taste with salt and pepper and add parsley. Add the frozen peas, and stir.
While sauce is thickening, make get the pie dough out of the fridge. Roll out the first pie dough into a 10 inch cirle about 1/8 inch thick. Place into a 9 inch pie dish.
Preheat the oven to 350 degrees.
Roll out the second pie disk into the same size circle. Using a knife or (my preference) a pizza cutter, cut the circle into 1 inch strips.
Spoon the chicken mixture atop the pie dough in the pie plate. Carefully pick up the smallest strip, and start making a lattice from one edge of the pie. Or be lazy like I am when they start breaking and just make any old fun pattern.
Place the pot pie on a cookie pan lined with a sil pat (yes, it sometimes gets messy). Bake uncovered for 50-60 minutes until the insides are bubbling and the crust is nice and golden. If the crust starts to get too browned, use some tin foil to cover the edges of it.
Mmmmm, yum. And umm yeah. I forgot to take a picture of this. To be honest, it was eighty percent gone when I thought about it, and it wasn’t the most appetizing looking at that point. Sorry!