Today I made a dish that I had never tried making before. With the weather changing and cloudy cooler days I was in the mood for some comfort food. I remembered that a few weeks ago I had come across a recipe for
Chicken Pot Pie here.
It looked delicious and so right after church I headed for the grocery store with ingredient list in hand. I did a few adaptations of my own. I roasted my own chicken legs and thighs instead of buying a whole rotisserie chicken from the store. Also, I didn't have cognac on hand so I substituted some white wine instead. Oh, and not really being a fan of bought pastry crusts I made my own. Of course if you want to make this faster by all means go ahead and use it. Make one and share one with a friend!
Chicken Pot Pie
Ingredients:
3 Tbs Butter
1/2 Onion, chopped
2 large Russet Potatoes, cut into 1" cubes
3 Carrots, cut into inch pieces
1 container of baby Belle Mushrooms, sliced
1/2 cup white Wine
3 Tbs Flour
1 1/2 -2 cups Chicken Broth
3/4 cup Milk (I used fat free)
2 1/2 -3 cups Chicken, cooked and cut into small pieces (I used 3 drumsticks and 3 thighs)
1 cup Peas, frozen or fresh
1 tsp Thyme, dried
1/2 tsp Rosemary, dried
A few springs of fresh Thyme
1/2 tsp Poultry seasoning
Salt & Pepper to taste
1
Pie Crust, unbaked
1 Egg yolk + 1 tsp Water for the egg wash
Add first five ingredients to a heavy pot (dutch oven). Cook for 10 or until the veggies are a bit soft. Add the wine and then the flour and cook for a minute or two. Then add the chicken stock and milk and cook until thickened. Add the chicken, peas, and seasonings adjusting as needed.Transfer the mixture to the baking dish of your choice.
Roll out pie crust and cu some vent holes.
Place over the mixture in baking dish and press dough over the edges to seal.
Brush the top with the egg wash
and put in a preheated oven (425) for 12 minutes. Cover with foil and continue baking for another 20 minutes or until top is golden. Enjoy!
