April 08, 2016

best-ever chicken pot pie

I know a lot of people title their recipes with "best-ever" so that you'll be tricked into trying the recipe. But I don't use the term "best-ever" lightly. I mean business with this chicken pot pie, y'all. Business.  

Chicken pot pie is my go-to care meal. It's what I make and send for folks when they have a baby, have a surgery, need a little lovin', or whenever else they have a need to be fed. This dish is C-O-M-F-O-R-T. It's creamy, hearty, and loaded with good stuff. And crust on top of anything naturally is something I love. A little surprise of parmesan cheese in the cream sauce plus a savory, salty crust make this pie a family favorite! Click HERE to watch the Cooking Today episode with step-by-step instructions on making this dish!

Chicken Pot Pie
{serves 6-8 people, depending on your people}
2 large breasts, boiled/torn
1 cup chicken stock
1 cup heavy cream
2 cloves garlic, chopped
1 medium onion, chopped
1 1/2 cups sliced carrots
2 cups frozen green beans
1 cup frozen peas
1/2 cup flour
14.5 oz. can new potatoes, cubed
1 teaspoon thyme, optional
heavy salt and pepper
1 box refrigerated pie crust
grated Parmesan {optional}
pats of butter
whipping cream or egg wash
Boil chicken breasts in well salted water. Combine chicken stock and cream in a small sauce pan with a tablespoon or two of butter. Saute carrots and onions together in olive oil and a little butter til tender. Add chopped garlic, and saute until garlic is fragrant. Stir in green beans and peas; stir vegetables together. Then, shake about a ½ cup of flour over all the vegetables and stir to coat. Slowly stir in the chicken stock/cream mixture; on low heat allow the mixture to simmer a little. Stir in new potatoes, thyme leaves, and shredded chicken. Salt and pepper heavily—taste for seasoning. The cream sauce should taste well salted.
Anchor Spoon into oven safe bowls or dishes. Grate fresh parmesan around the top, and add a pat of butter on top before placing your crust on top. Top with frozen biscuits, refrigerated pie crust, or homemade pie crust, with just a brush of whipping cream so it will bake golden brown. Add salt and pepper over the top of the crust. Bake at 400 degrees for 20-25 minutes til the crust of your choice is golden brown and the mixture is thick and bubbling.