Well, after I commented about how hot the weather was getting, I was surprised to find myself fixing chicken pot pie, as it seems to me like a cold weather comfort food. But when I offered cook something chicken, The Boyfriend requested some good homemade chicken pot pie. Not wanting to admit I’d never made any, I prevaricated around sentences of ‘well, I’ll surprise you with something chicken.’ Then I proceeded to peruse the internet and some of my Northern-based cookbooks, couldn’t find anything I liked, so combined what looked good from a variety of them: no cream-of-anything soups or soup mixes, no potatoes or corn (too starchy with the gravy and pie crust), no boil-the-onions-and-celery-with-the-boneless-chicken…really? Boiling onions and chicken??
I remembered how a friend had once simmered chicken for my Company Chicken Casserole (more on that next winter), but using white wine – what a great flavor that chicken had! So I did that…And I sautéed the chopped onions and celery in a little olive oil, for better flavor. I made a pie crust, a little thicker and more substantial than pie crust for fruit pies – this is a more substantial dish, after all, and used a deep dish casserole. And it came out looking pretty darn good and tasting amazing, if I do say so myself! Yes, the Boyfriend loved it, too.
Soon-to-be-Famous Chicken Pot Pie ( from various internet options 5.12)
- 1 pound skinless, boneless chicken breast halves
- 1 cup diced carrots, then steamed/cooked
- 1 cup frozen green peas, thawed
- ½ c. green beans, cooked
- 1/2 cup sliced celery
- 1/3 cup butter (or butter & oil)
- 1 medium chopped onion (larger bite-size pieces)
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon celery seed (opt)
- 2 cups chicken broth
- 1 cup half & half
- Preheat oven to 400°F at some point.
- Simmer chicken in a combo of water and white wine until done by temp check (~15 min?)
- Saute onion & celery in olive oil until clear and soft. Remove to other veggies.
- Melt butter/oil in pan. Mix in flour, stirring well, cook one minute stirring constantly.
- Combine broth and half and half.
- Gradually stir into vegetable mixture.
- Cook over medium heat stirring constantly until thickened and bubbly.
- Stir in salt and pepper; add chicken, all vegetables, and stir well.
- Pour into pie crust in casserole or deep dish. Cover with top crust, seal. Cut slits for steam to escape.
- Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.