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Chicken Pot Pie
A wholesome meal in every serving! |
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3 tablespoons butter
1-1/2 pounds boneless, skinless chicken thighs, cut into bite-size pieces
3 tablespoons all-purpose flour
1 cup chicken stock
1/2 cup half & half
1 cup chopped celery
1 cup chopped carrots
1 cup chopped onion
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5-6 crimini mushrooms, chopped
2 tablespoons roughly chopped fresh italian parsley
1 teaspoon chopped fresh thyme and
1/4 teaspoon chopped fresh marjoram (both herbs are optional)
salt & pepper to taste
1 egg, lightly beaten |
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Heat half of the butter in a skillet over high heat. When sizzling, brown the chicken for 2-3 min, turning often. Transfer to a bowl. Add remaining butter to the pan and cook the onions over medium heat until softened. Add celery and carrots, cover with lid, reduce heat and cook 2-4 minutes, until carrots are tender. Return chicken to pan, and increase heat to high. Add flour and cook for 2 min, stirring until chicken and vegetables are thoroughly coated. Add stock, bring to boil, and add cream and fresh herbs. Stir in mushrooms. Season well. Reduce heat and simmer until thickened. Remove from heat and cool.
Make crust according to directions and separate into 2 balls. Refrigerate for at least 30 minutes. Preheat oven to 400° F. Place bottom crust in dish and add meat mixture. Add top crust and crimp edges; prick with fork and brush with beaten egg. Bake for 45 minutes or until crust is golden brown. |
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I like Chicken Pot Pie, but there always seem to be peas involved. I am not a fan of peas. Nothing against peas, but I prefer a pea-free pot pie. This pie was inspired by the success of the Chicken and Leek Pie. I made three of these pies in succession and each time I varied the herbs. The last version was my favorite. I used fresh thyme and marjoram from my garden in addition to fresh parsley and, while not essential, the herbs added to the savour. It is a variation of the classic Chicken Pot Pie. Nutritious and warming on a cold day, but not as heavy as the Beef or Lamb Pie. A warm slice of this pie goes very well with a green salad, but can be a satisfying meal all by itself. |
Enjoy a warm chicken pie on a cold night!
— The Pie Lady |
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The Pie Diaries was cooked up by Mary Osborn
To see more of her work, please visit www.mosborndesigns.com
© Copyright 2011 Mary Osborn. All rights reserved. |
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Keep warm on a winter's night • March 2024 |
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