Jenn’s Chicken Pot Pie

It’s January.  The sidewalks are icy and we donned our warmest layers for a walk in the snow.  The city and water a backdrop as we walk under cold grey skies.  We look forward to the warmth back at home. Dinnertime approaches. I decide on a classic recipe to warm the soul for the snowfall expected later this evening.

This is my own recipe and I do apologize for the “to taste” on some of the ingredients. I’m not one to stick to measurements when I’m cooking.  That said, you can’t really go wrong with this dish and if you’ve never made it, I assure you it will become part of your Autumn/Winter repertoire. So let’s get started.

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You will need: 

  • 1 Box of Tenderflake pie shells
  •  boneless skinless chicken breasts, cut into 1-inch pieces
  • salt to taste
  • pepper to taste
  • 4 tablespoons butter (separate 1 Tblsp for sautee-ing)
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 /2 teaspoon dried thyme
  • 1/4 teaspoon rubbed sage
  • I used a mixture of herbs I make with sage, marjoram, rosemary, nutmeg, black pepper, terragon and dill.
  • 1/2 cup all-purpose flour
  • 1 chicken bullion cube diluted into 2 cups of hot water
  • 1 cup plus 1 tablespoon half-and-half cream, divided
  • 2 cups frozen mixed vegetables (carrots, peas, corn and beans)
  • 1 tablespoon lemon juice
  • 1 large egg yolk

 

Directions:

Preheat the oven to 400°. On a lightly floured surface, roll a thawed pie shell to fit the dish you will be using.  Grease the dish and place the shell in the dish. Place in the fridge to chill while making filling.

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Toss chicken with salt and pepper. In a deep skillet, heat 1 tablespoon butter over medium-high heat; saute chicken until browned, 5-7 minutes. Remove from pan.

In same skillet, heat remaining  3 tablespoons of butter over medium-high heat; saute onion until tender. Stir in garlic and herbs; cook 1 minute. Stir in flour until blended. Gradually stir in broth then 1 cup of cream. Bring to a light boil, stirring constantly; cook and stir until thickened.

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Stir in frozen vegetables, lemon juice, chicken and adjust salt, pepper and herbs to taste.  Return to a boil. Transfer to baking dish lined with pie shell .

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Top with second pie shell (roll out to fit over top of dish) trimming to fit. Whisk together egg yolk and remaining cream; brush over pastry. I cut a cross shape over the top of the pastry to allow air to escape.

Bake, uncovered, until bubbly and golden brown for 45 minutes .

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Let stand 15 minutes before serving. Use a scoop and serve into bowls.

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I hope you will try and enjoy this comfort food meal.  So satisfying when it’s cold outside.

Love,

Jennifer

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