Thursday, November 8, 2012

Chicken Pot Pie

This is one of those dishes that doesn't really need a lot of introductions. It's comfort food at its best, perfect for the chilly, yucky (dreary and rainy) weather we've been having lately, and, with a rotisserie chicken shortcut (along with a canned broth and refrigerated pie crust shortcut), easy to prepare. 

Plus, who DOESN'T love chicken pot pie??

Chicken Pot Pie
adapted from A Muse in my Kitchen

1 rotisserie chicken
1/2 tsp paprika
1 sprig thyme
1/4 tsp dried oregano
1/4 tsp dried sage
1 onion, chopped
1 stalk celery, chopped 
1 cup frozen peas & carrots
1 potato, cubed and parboiled
2 cloves garlic, minced
2 Tbsp all-purpose flour
1 can chicken broth
1/4 cup white wine (optional)
3/4 cup half & half
1 egg, room temperature

Remove the meat from the rotiserrie chicken and chop. Season with the paprika, thyme, oregano & sage, then saute in 2 Tbsp olive oil. Remove the chicken from the pan and set aside. 

Add 1 Tbsp oil to the pan, then add the onion, celery, peas, carrots & potatoes. Saute for 2-3 minutes, then add the garlic and cook for 1 minute. 

Sprinkle with the flour and stir to combine. Add the chicken broth and white wine. Cook for about 5 minutes or until thickened; add the half & half. 

Return the chicken to the pan; season to taste with salt & pepper. Transfer the mixture to a 9x9" baking pan. Here, I used a round 2-quart baking dish.

Roll out a prepared pie crust and place on top of the filling. Crimp the edges and cut a few vents. Beat the egg thoroughly, then mix in 1 Tbsp water and beat until fully incorporated. Brush this wash atop the pie crust.

Bake in a 400° oven for 30 minutes or until the crust is golden brown.

1 comment:

  1. that looks delicious. all my past attempts have failed but i like the steps to this recipe