The ultimate in comfort food – Chicken Pot Pie. Fall has given me a need for rich, warm foods. Foods that fill your belly and your soul.
This recipe is from Real Simple, February 2009.
Substitution and addition made, noted below.
Chicken and Vegetable Pot Pie
1 lb boneless, skinless chicken breast
1 tblsp olive oil
2 onions, chopped
4 carrots, diced
3 tblsp all-purpose flour
1/2 c dry white wine
2 c 1% milk – I used 2%
1 10oz package frozen peas
1 tblsp fresh thyme
Kosher salt and black pepper
1 9-inch pie crust
* Addition – 1 med diced zucchini
Heat oven to 400 degrees. Cooke the chicken in a pot of simmering water until cooked through, 10 to 12 minutes; let cool, then shred. (I diced mine.)
Meanwhile, heat the oil in a saucepan over medium heat. Add the onions and carrots and cook, stirring until they begin to soften, 6 to 8 minutes (do not let them darken). Sprinkle the flour over the vegetables and cook, stirring for 1 minute.
Add the wine and cook until evaporated, about 5 minutes. Add the milk and simmer until the sauce thickens, 2 to 3 minutes. Stir in the chicken, peas, thyme, 3/4 tsp salt, and 1/4 tsp pepper. Transfer to a shallow 1.5 to 2-quart baking dish.
Lay the crust on top, pressing to seal. Cut several vents in the crust. Place the pot pie on a baking sheet and bake until bubbling and the crust is golden, 30 to 35 minutes.
What a wonderful and easy dinner. Took a little over an hour for prep to dinner, and it was so good. I don’t think I’ll ever want or need to learn how to make pie crust, Pillsbury does it better than I ever could.