Chicken Pot, Chicken Pot, Chicken Pot Pie
Even if it's 90 degrees here, I can still pretend that it's Fall in my kitchen
So, I acted like a good little housefrau today and slaved over a hot cutting board and stove to make my very first from-scratch Chicken Pot Pie.
And then when I was congratulating myself on making my very first from-scratch Chicken Pot Pie, my husband says "It's not all 'from-scratch', is it? I mean, you didn't make the puff pastry, did you?"
Well, I didn't grow the damn chicken from an egg either, but it was still delicious and I'm still counting it as "from scratch".
Here's the pics:
Mmmmmmm
Close up of the golden delicious puff pastry (FYI I didn't make that part)
and the guts - yum.
and the recipe:
4 cups chicken broth or stock
2 - 3 cooked chicken breasts cut in 1-inch cubes
approx 3 cups of the veggies of your choosing (I used carrots, peas, celery, potatoes and onions)
4 tbsp butter
4 tbsp flour
1/2 cup milk or half and half
a little bit of nutmeg
salt and pepper to taste
a sheet of puff pastry
Thaw puff pastry.
Preheat oven to 400 degrees.
In a large saucepan place the broth, celery, potatoes, carrots.
Bring to a boil, then reduce heat to a simmer, simmer for 10 minutes
Add chicken, simmer 10 more minutes.
Melt butter in a small saucepan.
Stir in flour and cook until it's a golden delicious roux
Add the milk, nutmeg salt and pepper.
Simmer for a few minutes, stirring constantly till mixture is thick enough to coat a spoon. Pour into other pan and stir well.
Put mixture in a 9-inch pie plate or large ovenproof dish.
Roll out puff pastry on a lightly floured surface till large enough to completely cover mixture + extra to cover edge of plate.
Place pastry over top of dish and firmly press down edges to rim of plate to seal.
Cut vents or shapes near center of pie with a knife or use a fork to make holes.
Place on middle rack of oven.
Bake for 35 to 45 minutes till crust is golden and filling is bubbling.
So, I acted like a good little housefrau today and slaved over a hot cutting board and stove to make my very first from-scratch Chicken Pot Pie.
And then when I was congratulating myself on making my very first from-scratch Chicken Pot Pie, my husband says "It's not all 'from-scratch', is it? I mean, you didn't make the puff pastry, did you?"
Well, I didn't grow the damn chicken from an egg either, but it was still delicious and I'm still counting it as "from scratch".
Here's the pics:
Mmmmmmm
Close up of the golden delicious puff pastry (FYI I didn't make that part)
and the guts - yum.
and the recipe:
4 cups chicken broth or stock
2 - 3 cooked chicken breasts cut in 1-inch cubes
approx 3 cups of the veggies of your choosing (I used carrots, peas, celery, potatoes and onions)
4 tbsp butter
4 tbsp flour
1/2 cup milk or half and half
a little bit of nutmeg
salt and pepper to taste
a sheet of puff pastry
Thaw puff pastry.
Preheat oven to 400 degrees.
In a large saucepan place the broth, celery, potatoes, carrots.
Bring to a boil, then reduce heat to a simmer, simmer for 10 minutes
Add chicken, simmer 10 more minutes.
Melt butter in a small saucepan.
Stir in flour and cook until it's a golden delicious roux
Add the milk, nutmeg salt and pepper.
Simmer for a few minutes, stirring constantly till mixture is thick enough to coat a spoon. Pour into other pan and stir well.
Put mixture in a 9-inch pie plate or large ovenproof dish.
Roll out puff pastry on a lightly floured surface till large enough to completely cover mixture + extra to cover edge of plate.
Place pastry over top of dish and firmly press down edges to rim of plate to seal.
Cut vents or shapes near center of pie with a knife or use a fork to make holes.
Place on middle rack of oven.
Bake for 35 to 45 minutes till crust is golden and filling is bubbling.