Chicken Pot Pieeeeeee!

Tonight I made a chicken pot pie for tomorrows dinner. I usually have to make dinner the night before because by the time Caleb gets home from school, I don't have the time or space to make a meal. And he is usually ready to eat when we get home, so trying to make a dinner with him can be far to stressful and just not worth it. Tonight for dinner I whipped up an omelet because it is fast and better than...a hot dog. Fortunately I had a few roasted carrots left from the last time I made them, so that was his vegetable.


I am on the look out for a more delicious chicken pot pie recipe. I use one recipe that I found on www.ivillage.com: Quick Fix Chicken Pot Pie. Every time I hear chicken pot pie, I think of David Spade's character Finch in the old show, "Just Shoot Me".  I think the premise of the episode was that Finch would randomly shriek, "CHICKEN POT PIEEEEEE!" I don't remember anymore details about the episode because it has been so many years since I saw it. It was funny at the time and especially funny when Gemma does it. Gemma G knows what I am talking about and she demonstrates it so well, that its engrained in my permanent memory.  I looked for a clip to properly show what I am talking about, but I failed in finding one.


Anyway, making the Quick Fix Chicken Pot Pie is easy. I usually skip the directions for the crust and use whatever I have. Today I had a piecrust so I used that instead of what the recipe asks for. The Quick Fix Chicken Pot Pie turns out fine, but I am still looking for a better chicken pot pie recipe to have as my staple. I have some recipes that I like just as they are, and this one I can easily swap in favor of a better one. It works for now since I know it and it turns out good. It's just not as delicious a chicken pot pie could be. So if ANYONE knows of a good chicken pot pie recipe that isn't too time consuming, let me know. Please!! 


For this recipe, I boil chicken breasts for 15 minutes. Usually I add peppercorn and rosemary to flavor it more, but today I forgot about that. If you already have cooked chicken, all you have to do is cut it up and put it off to the side! If not, cook the chicken and cut it up.


Next, I peel and cut a larger potato and some carrots. I do enough to make 2 cups of vegetables. You can use any veggies you want. I add peas later before putting the pot pie in the oven. I cut potatoes bigger than the carrots because potatoes cook faster and will disintegrate and become mushy if they are overly cooked. I usually cut the potatoes at least an inch thick. Boil the vegetables and start on your sauce.


I heat 2 cups of chicken broth and 1 1/2 cups of milk. While thats going, I melt 2 tablespoons of butter in a bigger pot, then slowly whisk in 3 tablespoons of flour. Gradually add the flour and make sure it doesn't clump. Thats why you should definitely use a whisk, because I found that when using a wooden spoon, the flour became clumpy in the butter. You want it to be thick and creamy because this is what thickens the sauce for the pot pie.


Gradually stir in the milk and chicken broth mixture into the butter and flour mixture. Make sure to stir a lot over a medium heat stove because you want the liquid to thicken, but not have any clumps from the flour. I just whisk it around a lot and let the sauce thicken.


After that I add the 1 teaspoon of thyme and Worcestershire sauce. Then you can add in the cut up chicken and vegetables. I usually add the peas at this point too. They can be canned or frozen. I usually just pour in as many peas as I want. I switch from using a whisk to a wooden spoon when I add in the vegetables and chicken because they get stuck in the whisk, and you want to be careful not to make the potatoes mushy. 


Return the pot with all the added stuff to a boil and stir it up, adding some salt and pepper. Today I added the seasonings while I made the sauce. I am not sure if it really matters. 


Pour the pot pie mixture into a baking dish of some kind. I have used an 8x8 or 9x13 before. Like I said earlier, today I had a left over pie crush so I just filled my glass baking dish with the pot pie mixture and then put the pie crust on top of it and tucked it around. I poked holes in the crust and baked the chicken pot pie for 10-12 minutes in a 400 degree oven.


Finished product post mandatory sampling (AKA an excuse to eat everything I make right out of the oven):



Read More http://www.ivillage.com/quick-fix-chicken-pot-pie/3-r-60591#ixzz1qTkeSdyu