Wednesday, March 14, 2012
Chicken Pot Pie
For all you Math wiz's today is Pi Day,and for those who don't know what that is its how you measure the circumference of a circle. For us baker's, it's a day to celebrate our favorite circular dish, PIE. Pies are the greatest things, they can be sweet or savory, full size or small enough to fit in your hand. I am a big fan of both sweet pies, apple and sweet potato to be specific. But today we are going savory with Chicken Pot Pie.
Chicken Pot Pies hold a special place in my heart. I remember when I was a kid and having the little personal size one that you pop in the microwave, oh yeah those were the days. I know probably not best think to eat, but I loves them anyway. My version is a great semi-homemade version to transition from this winter to spring weather. Yes, semi-homemade I just didn't have the patience to deal with pie dough. I had 2 members under the weather one of them being me, so I caved and got store made dough. The recipe is really easy whether you make your own dough or not. Normally people use chicken breast, but I had some nice chicken thighs so I used that.
Chicken Pot Pie
1 lb boneless skinless chicken thighs, diced into cubes
1 bag of frozen mixed vegetables
1 stick butter, divided
1/2 medium onion, diced
1/3 cup flour
1 1/2 cup chicken stock
2/3 cup milk
salt and pepper to taste
Preheat oven to 375 degrees. Season chicken with salt, pepper, garlic powder and italian seasoning.
Melt 2 tbsp butter in a pan. Add chicken and cook through.
Add frozen vegetables, and warm through. Check season and add more salt and pepper if needed.
Transfer to another bowl.
In the same pan melt 1/3 cup of butter. Add onions and saute until soft.
Add flour and cook until you have a light brown rue. Add milk and chicken stock.
Cook over medium low heat until thickened, about 2 minutes. Remove from heat and set aside.
Roll out pie dough and press into pie pan. Add chicken-vegetable mixture to pie pan, and pour gravy over mixture.
Place top crust and crimp edges. Cut a few ventilation slits in the crust and brush with some melted butter.
Bake for 30-35 minutes or until golden brown. Let rest 15 minutes before you dig in.
I hope you try this recipe soon before the weather warms up to much. Happy Pi Day! Be blessed and enjoy.