Chicken Pot Pie
Whole chicken or 4 breasts
4 whole carrots
1 whole celery rib
1 quartered onion
I had some Rosemary so I threw that in too.
|Everyone in the pool.|
Simmer above ingredients in water (if using breasts use broth) about 2 hours. Remove carrots and slice. Set aside. Remove chicken. Skin and de-bone. Cut chicken into bite size pieces. Strain the broth and discard onion and celery.
1 chopped onion
1.5 cup sliced celery
2 small peeled, diced potatoes
Green peas (optional) thawed (I used)
1/2 cup butter (this seemed like a LOT of butter so I only used about 1/2 stick)
1/2 cup cream, 1/2 and 1/2, or milk (I used milk)
6 tbs flour
1.5 cup broth
2 bay leaves
Fresh or dried parsley (Rob took this opportunity to enlighten me on his severe hatred of parsley....so I omitted. But seriously who hates parsley? Eight years and I never knew...)
Melt butter in pan. Add celery and onion. Saute about 10 minutes. Add potatoes and saute another 7-10 minutes until potatoes start to get tender. Add sliced carrots and peas. With mixture still hot add flour. Cook into mixture for approximately 3 minutes. Stir in broth and cream and cook until thickened. Add more broth or cream if mixture is too thick and salt and pepper (next time I would probably add some more liquid). Add parsley and bay leaves. Pour into casserole dish. Top with pastry (I used store bought), score for venting. Bake at 350 for 40-45 minutes.
|Is it obvious I used a store-bought crust?|
I didn't take any pictures when it was finished. Look, Pioneer Woman I am not. But it looked pretty. I'm sure you can imagine it!
While this isn't difficult it is time consuming so it's definitely not a weeknight meal. Unless you made it the night before and baked it the following night. It's also very inexpensive to make and will last a family of 2 or 2.5 for a couple meals. This is perfect to freeze and give to a friend that's expecting!