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)
- Preheat oven to 350 F
- 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
- Add the peas and diced potatoes to the other vegetables, and continue to saute for 5 to 10 minutes
- Add the garlic and cook for a minute, then add the chicken
- Reduce the heat to low, and stir occasionally
- In a second pot, melt the butter over medium heat
- When butter is melted, whisk in the flour, salt, and pepper
- Pour in the chicken broth (about a cup at a time) and continue whisking
- When all of the chicken broth has been added, add the cheese and whisk until completely melted
- Pour the sauce over the vegetables and chicken, and stir
- Pour filling into ramekins, or a baking dish
- Top with puff pastry or pie crust and place onto a cookie sheet (in case it bubbles over)
- 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)