Tuesday, January 3, 2012

{rustic chicken pot pie}

i've been making this lately with left over pie dough {this time from the quiche} that i keep in the fridge {store bought is fine too, and easy}. it's also a great way to use up leftover chicken from ina's roast chicken recipe that i love to make. i love how simple it is, and unfussy it is.
{recipe by me}

1 pie crust
1 Tablespoon butter
2 Tablespoons olive oil
1/2 medium yellow onion, or 2 medium shallots, chopped
1 clove garlic, minced
2-3 carrots diced
2-3 medium potatoes, peeled and cut into chunks
mushrooms to taste, quartered {optional, but i like the earthiness they add}
handful of fresh or dried thyme, roughly chopped
1/4 cup flour
2 cups chicken stock
salt and cracked pepper
1/3 cup heavy cream or 1/2 and 1/2
splash of white wine {optional}
1 1/2 cups of cooked chicken, shredded or chopped
handful of shredded parmesan or sharp cheddar

preheat oven to 375
*if you are starting with chicken breast that you need to cook, start by cooking the chicken breast {season well with salt and pepper} in olive oil, in the sauce pan you will use for the filling. remove chicken to plate once cooked, add a splash of white wine or chicken stock to de- glaze the pan. now begin adding your onions and garlic. this will give your dish more depth of flavor. if you have cooked chicken breast on hand or leftover chicken {like i did from roast chicken} then go start with the recipe below.

heat oil and butter in a deep sauce pan, add onion and garlic and cook over medium heat until translucent and fragrant. add carrots, potatoes, and mushrooms {optional}, along with thyme. cook over medium heat for a few minutes stirring to incorporate all ingredients. sprinkle vegetables with flour and cook for a couple more minutes stirring often. add chicken stock and bring to a boil, then reduce heat stirring to make sure it isn't sticking. add salt and cracked pepper to taste. add chicken, splash of white wine. cover and simmer for 20 minutes. heat cream and add to finish the filling. turn off the heat and taste to adjust seasonings.

roll out pie crust to just a bit bigger than your pie pan. lay crust in pie dish, with excess draped over the sides. add the filling and simply fold the crust back over the filling. don't over think it, it should look "rustic". sprinkle the top of the pot pie and crust with parmesan or sharp cheddar.

bake for 35-45 minutes, or until the filling is bubbling and browned, and the crust is golden and crispy.

let stand for 5-10 minutes, cut and serve. i often serve this straight from the pie dish, but you can also loosen the edges of the pot pie and slide it out onto a serving plate.

sprinkle with a bit more thyme, and serve.

*this is also wonderful as a vegetarian pot pie... just leave out the chicken and use vegetable stock in place of chicken stock.

alison rae

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