I don't remember eating chicken pot pies growing up, but I love them now and it seems a luxury to have a (mostly) homemade one on a weeknight. But this recipe and deciding to use store bought pie-crust allows it. My bigs are funny about it; one eats only the filling, the other only the crust. The baby still eats almost everything and the other little doesn't eat anything I make. But hey, at least the pot pie tastes delicious for me and Daddy, and the two bigs can deconstruct to their hearts' desire.
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Weeknight Chicken Pot Pie
Adapted from Dinner: A Love Story by Jenny Rosenstrach
Yields a 9-inch pie
2 c chicken broth
~1 c sweet potato, peeled and diced
1 medium red or Yukon Gold potato, peeled and diced
1 medium carrot, peeled and chopped
1/2 medium onion, chopped
1 teas thyme
salt and pepper
1/2 c milk
2 T all-purpose flour
2 c rotisserie chicken, shredded
1/3 c frozen peas
1 9-inch pie crust
1 egg, lightly beaten
Preheat oven to 425F. Bring broth to a boil in a medium saucepan. Then add potatoes, carrots, onions, thyme, and a generous sprinkling of salt and pepper and simmer for about 15 minutes. The vegetables should be soft, but not falling apart.
Meanwhile, whisk the milk and flour together in a measuring cup or small bowl.
Once the vegetables are done, slowly add the flour-milk mixture, stirring until the filling has thickened a little. Remove the pan from the heat, and stir in the chicken and peas.
Place the vegetable mixture in a 9-inch pie plate. Cover with the pie crust and cut a few slits in the top. Paint the top with the egg wash.
Bake for 25-30 minutes, until the filling looks bubbly. Place a sheet pan under the pie plate to catch drips, which do happen in this slightly overfilled pie.
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