Wednesday, December 1, 2010

Chicken Pot Pie



Yesterday was a very exciting day, I used my new food processor for the first time! Now, I know that I have said that my stand mixer is my baby, and that is still true, but wow!  Those food processors are pretty awesome!

I wanted something warm, something that used up the chicken I had taken out, and an excuse to fire up my food processor.  I saw this recipe on twitter, and it sounded absolutely delicious.  Check out the rest of the site too (picky-palate.com), there are so many mouth-watering recipes that I cannot wait to try!

Chicken pot pies are insanely tasty dishes, and really easy to make too!  I think the addition of cheese helped sell me on this particular recipe too.  We love cheese in this house.


I made a few in ramekins, and since I only own four of those I poured the rest into a square baking dish (8" x 8") and baked that at the same time. Both methods worked perfectly, and had the same amount of baking time, so you can do either :)

I do apologize for the lack of posts these last couple days.  This past weekend was my stagette (woohoo!) and that definitely set my productivity back a bit. Also, last week wasn't so hot for great recipes (they were all "ok", but nothing I would make again) so I decided to start anew this week, and I already have three fabulous recipes to share with everyone!

I hope you decide to make this dish on a cold winter night (it is only going to get colder here!). It will warm you right up!

Chicken Pot Pie
  • 3 tbsp olive oil
  • 1 1/2 onions, diced
  • 2 large carrots, sliced thin
  • 3 stalks celery, sliced thin
  • 1 cup peas, frozen
  • 1 cup broccoli florets
  • 2 cups diced baby potatoes
  • 2 chicken breasts, cooked and either shredded or cut up into small pieces
  • 1 tbsp minced garlic
  • 1/4 cup butter
  • 1/2 cup flour
  • salt and pepper to taste
  • 3 1/2 cups chicken broth
  • 1 1/2 to 2 cups shredded cheddar cheese 
  • 2 sheets puff pastry, thawed or one sheet of Pillsbury Pie Crust (found in the refrigerated section)
  1. Preheat oven to 350 F
  2. Heat the olive oil in a large pot, then add the diced onions, sliced carrots, sliced celery, and broccoli florets. Saute for about 10 minutes
  3. Add the peas and diced potatoes to the other vegetables, and continue to saute for 5 to 10 minutes
  4. Add the garlic and cook for a minute, then add the chicken
  5. Reduce the heat to low, and stir occasionally
  6. In a second pot, melt the butter over medium heat
  7. When butter is melted, whisk in the flour, salt, and pepper
  8. Pour in the chicken broth (about a cup at a time) and continue whisking
  9. When all of the chicken broth has been added, add the cheese and whisk until completely melted
  10. Pour the sauce over the vegetables and chicken, and stir
  11. Pour filling into ramekins, or a baking dish
  12. Top with puff pastry or pie crust and place onto a cookie sheet (in case it bubbles over)
  13. Place the chicken pot pies in the oven, and bake for 25 to 20 minutes (it is ready when the puff pastry or pie crust on top is nicely browned)
  14. Enjoy!

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