Sunday, February 07, 2010
I made Pioneer Woman's chicken pot pie last night, and simply fell in love. So okay, everyone, promise me you will try this recipe. It's Ah-mazing! You won't regret it. If I could say anything to the pioneer woman right now, it would go something like this:
Dear Ree (since we are on a first name basis and all...),
Thank you, thank you, THANK YOU for this recipe. You did it again. Oh my, this is the best chicken pot pie I've ever tasted- not because of my stellar cooking abilities, but because of you, PW. You were awesome to share it with us in your cookbook, and I am forever grateful. This is hands down one incredible tasting dinner, and I had to restrain myself from eating half the pie in one sitting last night so that we could have little left over for tonight. My husband is smitten as well, and we will be feasting on this meal on a regular basis. I doubled the recipe, and the one in the freezer is already calling my name. You are awesome. My picture does not do this dish justice.
Well, now that I've gotten that out, here is the recipe. In case you haven't already caught on-this is definitely a must try. It's simple, satisfying, and delicious. I would make this for company or to take one to a friend in a heartbeat.
PW's Chicken Pot Pie
From The Pioneer Woman Cooks
My comments in italics
Makes one 9-inch pie
I N G R E D I E N T S :
3 celery stalks
3 medium carrots, peeled
1 large yellow onion
4 Tbsp. (1/2 stick) butter
1/2 cup frozen peas
2 cups cooked chicken, cut into bite sized pieces (I boiled two frozen chicken breasts per pie)
1 cup all-purpose flour
2 cups low-sodium chicken broth
1 chicken bouillon cube
1/2 cup white wine (optional) (I left this out, but I'm sure it would be a great addition)
1 cup heavy cream (all I had was half and half, and it was just fine)
I also added some shredded mild cheddar cheese to mine-probably between 1/4-1/2 cup
1 tsp. ground thyme (I only used half of this because I am sensitive to the taste and didn't want too much)
1 tsp. kosher salt, or more to taste
Black pepper to taste
1 pie crust (I cheated and used store bought)
D I R E C T I O N S :
Preheat the oven to 400 degrees F.
Begin by finely dicing the vegetables. Slice the celery stalks into narrow strips, then slice in the other direction to create a fine dice.
Repeat this process with the carrots and onion.
Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots, celery and peas. Saute until the vegetables start to turn translucent, a couple of minutes.
Add the chicken and stir to combine. Sprinkle the flour evenly over the vegetables and chicken and stir to combine. Cook for a couple of minutes, stirring gently.
Pour in the chicken broth, stirring constantly. Stir in the bouillon cube and wine, if using. The flour will combine with the chicken to create a delicious gravy.
Pour in the cream (and cheddar cheese if you choose) and stir. Allow the mixture to cook over low heat, thickening gradually, about 4 minutes. Season with thyme, salt, and pepper. Remove from heat. Taste and adjust the seasonings as needed. Be sure its adequately salted!
Pour the chicken mixture into a deep pie pan or small casserole dish.
Roll out the crust so that it's 1 inch larger than the pan. Place the crust on top of the chicken mixture and cut small slits in the top. Press the crust gently into the sides of the dish to seal. I don't worry about making a perfect edge on my chicken pot pie because 1) it looks more rustic and B) I'm lazy and hungry, and I want to eat (PW's words-I agree!).
Bake for 30 minutes, or until the crust is golden brown and the filling is bubbly. Cool for 10 minutes before serving.
Use a large spoon to serve.