I have always wanted to make chicken pot pie. Nothing with cream of chicken soup as the base, but a good, homemade chicken pot pie. Ok, so I didn't make the crust from scratch, but as you know I don't bake, and making dough qualifies as baking in my book.
- 3 chicken breasts
- 4 cups of low-sodium chicken broth
- 1 large yellow onion cut into large chunks
- 2 dried bay leaves
- 1/2 teaspoon whole black peppercorns
- 1 tsp dried thyme plus 1/2 tsp
- 1 rib celery, cut into chunks
- 4 tablespoons all-purpose flour
- 3 tbsp butter plus 1 tbsp olive oil
- 1 large potato cut into small, bite-sized pieces
- 1/2 onion, chopped
- 2 medium carrots, peeled and sliced into 1/4-inch-thick half-rounds
- 1/2 red pepper, chopped
- 1/3 c frozen peas
- 1/3 c frozen corn
- 3 large white mushrooms, chopped
- 1 cup light cream
- 1 tsp fresh lemon zest
- 1/2 teaspoon each salt and freshly ground black pepper
- Approximately 1 tbsp dried parsley flakes (or fresh)
- 1 can pie dough, biscuits, or crescent rolls. I bought a can of biscuits and they were already cut, so I had to flatten and stretch them a bit to make my crust...but it worked!
- Combine chicken, chicken stock, yellow onion, bay leaves, peppercorns, 3 thyme sprigs, and celery in a stockpot, and add enough water just to cover the chicken. Bring stock to a boil, reduce heat, and simmer, uncovered, for 1/2 hour.
- Drain chicken, and reserve the stock. Chop the chicken into bite-sized chunks, and set aside. Strain the stock, and set aside 2 cups. Reserve the remaining stock for another use.
- Preheat oven to 375 degrees.
- Heat butter and oil in a large saute pan over medium-high heat.
- Add potatoes and cook, stirring occasionally, until the potatoes become translucent in the center, about 4-5 minutes.
- Add carrots, peppers, and onions, and cook 4 to 5 minutes
- Add mushrooms, peas, and corn, and cook for 2 minutes
- Add the flour, and cook, stirring, for 1 minute.
- Stir in reserved chicken stock and cream, and bring to a simmer. Cook until thick and bubbly, stirring constantly, 2 to 3 minutes.
- Add reserved chicken pieces, parsley, remaining thyme, lemon zest, salt, and the ground pepper; transfer to a large casserole dish. (I used a round and deep glass baking dish)
- Roll out the dough and place over the top of the chicken mixture, and tuck extra dough around the edges. Since I used biscuits I had small spaces between each biscuit. If you use one sheet of dough, cut slits so the steam can escape.
- Bake until crust is golden, 25-30 (make sure you have foil or a baking sheet under the dish as it may bubble over. Serve hot.
I love color when I'm cooking, so I have to share this beautiful picture of the veggies in the pan -
And here it is, the finished product. It doesn't look too bad with the biscuits on top, right?
This was better than I expected. So comforting and flavorful - it hit the spot, especially on a cool and rainy day.