Sunday, January 30, 2011

The Pioneer Woman's Chicken Pot Pie

Saturday Night I tried my first recipe from The Pioneer Woman cookbook! I tried her Chicken Pot Pie. It was delicious. (Unfortunately i couldn't find it on her website to give you the link. I'm sure it's there. But i couldn't find it.)

I promised myself i would try her Perfect Pie Crust, but in the end I just didn't feel like it. Besides, we like biscuits on our pot pies. :) One day i WILL try her pie crust, though! Pinky swear! 

The pot pie was delicious, and a bit different from others I've tried. Very good, though! I wouldn't call it unhealthy either. Full of veggies. If you change the heavy cream out for skim milk, it'd help with the health factor a great deal. Ooooh, and the butter. And the flour. Okay, nevermind. :)


Chicken Pot Pie
*adapted from The Pioneer Woman

3 celery stalks
3 medium carrots, peeled
1 large yellow onion
4 tablespoons butter (1/2 stick)
2 cups cooked chicken, cubed
1/4 cup all-purpose flour
2 cups low-sodium chicken broth
1 chicken bouillon cube
1/4 cup white wine (optional - i used it)
1 cup heavy cream
1 teaspoon ground thyme 
1 teaspoon kosher salt (or more to taste)
black pepper to taste
biscuits (or pioneer woman's perfect pie crust)

1. Preheat oven to 400. (I did 350 because I couldn't find ANYWHERE on the page what to preheat the oven to. I just saw it, clear as day, above her first picture of the recipe. Nice. Haha!)


2. Finely dice the celery, carrots & onions (this is extremely helpful if you have one of these mini-preps. Love.). 

3  Melt the butter in a large pot or dutch oven over medium heat. Add the onion, carrots, celery & peas. Saute until the veggies start to turn translucent, a couple of minutes. 

4. Add the chicken & stir to combine. Sprinkle the flour evenly over the vegetables & chicken & stir to combine. Cook for a couple of minutes, stirring gently. 


 (Sorry. I forgot about taking pictures until this point. I'm sure you know what dicing looks like.) ;)

5. Pour in the chicken broth, stirring constantly. Stir in the bouillon cube & wine, if using. The flour will combine with the chicken to create a delicious gravy. 


6. Pour in the cream & stir. Allow the mixture to cook over low heat, thickening gradually, about four minutes. Season with the thyme, salt & pepper. Remove from heat. Taste & adjust seasonings as needed.

7. Pour chicken mixture into a deep pie pan or small casserole dish. 


8. If you are using Pioneer Woman's perfect pie crust, you will need to put it over the mixture now, press the edges in gently, & bake for 30 minutes. If you are using biscuits, you will go ahead & bake without them for 15 minutes. Take out of the oven, top with biscuits (not frozen ones) & bake 12-15 more minutes, or until biscuits are golden brown. (I did 15 more minutes, but my oven was on 350!)


YUM!


6 comments:

  1. YUM! My favourite!
    I just do it with bought rolled pastry as I can't be bothered to make it either! I think biscuits are an American thing. How are they made? Maybe we would call them dumplings?

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  2. Oh my goodness, that looks delicious!! I'm putting it on our menu. Thanks Melissa! :)

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  3. Rachel - i think it's probably a southern thing in the US. i just get the refrigerated biscuits (like Grands) & top it w/ those. it's good!

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  4. Looks yummy:)Is this in her book that you bought???

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  5. YUM! I made her pasta with tomato cream sauce for the second time last night...LOVE her recipes!

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  6. What is the amount for peas? They are not listed in the ingredient list :)

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