Saturday, February 12, 2011

Chicken Pot Pie

It's been a good Saturday. We woke up this morning and Perry felt we needed some family time. It has been a rough start to 2011 with our medical problems with Sharon. A day of shell hunting is just what the doctor ordered.  When we returned home I decided to make the Chicken Pot Pie from my new favorite cookbook, The Pioneer Woman. I love this book and can't thank Tina enough for sending it to me.

Being from California we never eat homemade Marconi and Cheese. I can't remember one family function ever that we made this. We moved to the South and my kids fell in love. I made this from scratch for the first time ever! The kids and husband loved it. I thought it was OK..They even thought it was better the next day.

Tonight we wanted something Little different and decided on Chicken Pot Pie. I was very excited because I knew exactly what recipe I was going to use. I love this cookbook. The recipes are easy to follow and what I really love is there really isn't any expensive ingredient's I have to go buy; which is the best part considering we live 40 minutes from the closest grocery store. 

The prep work wasn't difficult at all. Over all it took about 30 minutes to prep everything.

The recipe calls for a pie crust top. Which I love. I do not like dumplings. Sorry Husband I just don't. I prefer the pie crust. I used the recipe in the cookbook. The pie crust was easy to make and turned out very flaky.

I never claimed to be an expert in pie crust making. I know the crusts aren't perfect but wow they tasted good. It made so much I ended up with two Chicken Pot Pies. We had one for dinner tonight and will have one tomorrow after morning services. I'm going to sneak home and put it in the oven. That way when we come home the chicken pot pie will be ready to eat. This is what was left after dinner:

Receipe for those who want to try it. From The Pioneer Woman (Ree Drummond).

3 Celery stalks
3 medium carrots, peeled
1 large yellow onion
4 tablespoons (1/2 stick) butter
1/2 cup frozen peas
2 cups cooked chicken
1/4 cup all-purpose flour
2 cups low-sodium chicken broth
1 cup heavy cream ( I didn't use this)
1 teaspoon ground thyme
1 teaspoon of kosher salt
1 Perfect Pie Crust

Finely dice all the vegetables. Melt the butter in a large pot or Dutch oven. Add the onion, carrots, celery and peas. Saute until the vegetables start to turn translucent. Add the chicken and stir. Sprinkle the flour evenly over the vegetables and chicken and stire to combine. Cook for a couple of minutes stirring gently. Pour the chicken broth in. The flour will combine with the chicken to create a delicious gravy. Pour cream in and stire. Allow the mixture to cook over low heat, thickening gradually about 4 minutes. Pour the chicken mixture into a deep pie pan or small casserole dish. Roll out the pie crust until it's 1 inch larger than the pan. Place the crust on top of the chicken mixture and press crust gently into sides of dish. Bake 30 minutes at 400F . Enjoy!

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