Thursday, March 26, 2015

Chicken Pot Pie

Spring was here for a moment, and now it is gone.   We have had snow 3 times this week and I refuse to WILL melt...right?!  

If you need a little extra comfort during this last stretch of winter, this family friendly recipe is a winner.  I received the book "Dinner: A Love Story" from a friend and I absolutely love reading it (Yes, not just cooking from it, but reading it).  The book is full of personal stories, notes and family mementos. Reading it makes you feel good, even if you have been trapped inside for the past 5 months.  

Chicken Pot Pie
Recipe from: Dinner: A Love Story
Makes one 10-inch pie; serves 4-6


1 cup chicken stock
1 small sweet potato, peeled and diced
1 medium carrot, peeled and chopped
1/2 medium onion, chopped
The leaves of a few sprigs of thyme (optional)
Salt and pepper to taste
1/2 cup milk
2 tablespoons flour
2 cups cooked chicken (we roasted a bone-in breast with olive oil, thyme, salt and pepper; then pulled off the meat)
1/3 cup frozen peas
1 ready-to-bake pie crust (recipe below)*
1 egg, lightly beaten

Preheat the oven to 425 degrees.

In a medium saucepan, bring the broth to a boil and add the chopped sweet potatoes, carrot, onion and thyme. Salt and pepper all over. Simmer the mixture for 15 minutes, or until the vegetables are soft.

Meanwhile, in a small bowl, combine flour and milk. When the veggies are soft, add this flour-milk mixture to the pan slowly, stirring until everything thickens. Remove pan from heat and add chicken and peas.

Add the pie filling to a 10-inch pie plate and cover with your pie crust. Cut a few slits on top to allow steam to escape while baking. Using a pastry brush, paint the beaten egg all over the top to give things a nice golden sheen.

Bake for 25 to 30 minutes, until filling looks bubbly inside.

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