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19 November, 2013

Chicken Pot Pie

Posted in : All, Dinner on by : hdcook

Chicken Pot Pie1

Chicken Pot Pie~it is like White Rice to all the Red Blooded White Americans out there, it’s their version of comfort food for most of them, brings warmth and beautiful memories of childhood nostalgia, and I gotta be honestto my you my readers, my memories of Chicken pot pie comes in a Green Box, comes frozen from The Grocery Store at Ralph’s, in my hubster’s apartment, me heating this frozen chicken pot pie in the microwave for 8 1/2 minutes, it’s molten Lava hot~Steaming when I take it out of the box~I crack the crust  with my fork and eat in the living room, watching I Love Lucy, in our tv Tray, blowing off the steam of the fork to take a bite and still I manage to burn my tongue and the roof of my mouth and that is my memory of chicken pot pie~I am Filipino~ at that point I never really had pot pie and it was good for a frozen food brand ( Marie Calendar’s) but honestly  after a couple of times a day I ate that frozen molten lava of a pie~I got tired of it. Back them I didn’t really cook at all  nor bake~I was barely able to pan grilled a chicken breast or pork chop~I did not make anything for lunch for my self so I would have frozen food like chicken Pot Pie but mostly I would just call my cousin if she is free and if she wants to go have lunch at a Chinese restaurant (Dim Sum YUMMMY my real kind of food and off course FILIPINO FOOD) and if I we did not have something for dinner or didn’t want to go out~we would have a frozen chicken pot pie together watching tv.

Chicken Pot Pie

A few years later, Married now, not living in an apartment but in a cozy house, with my cooking skill now better than before I have made chicken pot pie at home~homemade and from scratch a few times now and I am sharing with you~and trust me~TRUST ME~my chicken pot pie is so much better than the frozen kind you get at the grocery store~my hubster knows  it and he never went back ( Sorry Marie Calendars I win) so never again we have frozen Chicken pot pie in our freezer hahaha~

Pie Dough1

Now I have made chicken pot pies before and I used Puff Pastry as the shell, but making a pie dough I just realize is way better~its flaky and it has more bite than a puff pastry which is just light and flaky~I will now make my own pie dough every time I make a chicken pot pie because its worth it~so buttery and Flaky and crunchy and OHHH delicious and honestly I think now you cant call a chicken pot pie without a buttery flaky and crunchy crust~a pie crust. I used Ina Garten’s Pie Crust and its the best pie crust EVER~I mean really honestly speaking anything Ina Garten makes is gonna be good and her pie crust is THE BEST~Bar none.

Chicken Pot Pie Filling

Chicken Pot Pie Filling~Super easy~Dice carrots, celery & onion with mushrooms and garlic~and a creamy white sauce~Seriously~Easy~Grilled chicken diced up~a little sprig of thyme for the cream sauce and salt and pepper its heaven and it makes the sauce~

Bake it at 425 Degrees for 25-35 minutes and done. You have  a homemade Better than frozen Chicken pot pie that will warm your belly and a comfort food that will bring a big smile on your face when you take a bite. Marie Calendars has nothing on my Chicken pot pie~

 

Chicken Pot Pie

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 6-8

Ingredients

  • 1 Pound of grilled cook chicken breast dice
  • 1-2 Celery stock dice
  • 1-2 carrots dice
  • 8 oz baby bella mushrooms dice
  • Half a medium yellow onion dice
  • 1 Clove garlic mince
  • 2 Sprigs of thyme mince
  • Salt and Pepper to taste
  • Chicken broth and heavy cream to equal 1 1/2 Cup
  • Homemade or Store bought pie crusts( use Ina gartens Pie crust)
  • 5 Tablespoon unsalted butter, divided
  • 2 Tablespoon of all purpose flour
  • 1 egg beaten with 1 tablespoon of water

Instructions

  1. Preheat oven to 425 degrees. Prepare the pie dough accordingly ( if making Ina garten's Pie crust). In a saute Pan Melt 3 tablespoon of butter in a medium high heat, saute onions, garlic, celery, carrots, together till the onions are translucent and carrots are tender, add mushrooms and cook for another new minutes till mushrooms are cook. Turn off the heat and set aside. In a medium sauce pan melt 2 tablespoons of butter, add mince thyme and cook for a minute or so, add the flour and whisk till it becomes a sandy color paste, add broth/heavy cream mixture and keep whisking till the sauce has thicken, salt and pepper to taste, add dice cooked chicken to the vegetables, add the cream sauce and mix the chicken filling. in a 9.5 inch pie pan spread one pie dough in the bottom, spread the chicken pie filling evenly on the pie pan, spread the second pie dough on top, crimping the sides to seals the pie, make slits on the pie for air to escape. brush the surface of the pie with egg wash and a bit of salt and pepper. Bake the middle of the oven rack for 25-35 minutes or till the pie is golden brown. let is sit for 5-10 minutes before cutting. Serve hot.
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