in the kitchen: chicken pot pie

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i’m not sure if it’s the nearing of christmas, the dropping of temperatures or the settling in of our new house, but lately i’ve been craving comfort food and my number one comfort food is chicken pot pie. i followed this recipe and though the title suggests, i definitely wouldn’t call this “easy” chicken pot pie. if you’re not a multi-tasker, i’d highly advise you steer clear. i was even compared to the swedish chef while cooking it. note: if you follow my twitter, i will continue to cook him dinner, regardless of the less than flattering comparisons.
anyway, the pie came together really quickly and is really, quite yummy.
and the leftovers weren’t half bad, either. (my true test for a great recipe)

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“easy” chicken pot pie (serves 4 to 6)

Ingredients
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
Traditional bouquet garni (6 parsley sprigs; 6 thyme sprigs; 1/3 cup celery leaves; 2 bay leaves)-i totally didn’t use one of these. i threw in a bay leaf and used all spice.
1 tablespoon butter
1 cup diced celery
1/3 cup finely chopped shallots
3 cups low-salt chicken broth
1 1/2 pounds skinless boneless chicken breast halves (i used tenderloins)
1 cup whipping cream
10-ounce russet potato, peeled, cut into 1/2-inch cubes
1 cup frozen peas
Preparation
Preheat oven to 375°F. Butter 11×7-inch glass baking dish. Roll out pastry on lightly floured surface to 13×9-inch rectangle. Transfer to baking sheet and chill.
Place parsley, thyme, celery leaves, and bay leaves on large square of 2 layers of moistened cheesecloth. Gather cheesecloth and tie securely.
Melt butter in large saucepan over medium-high heat. Add diced celery and shallots; sauté 5 minutes. Add broth and bouquet garni; bring to boil. Add chicken. Reduce heat to medium-low and simmer until chicken is just cooked through, about 12 minutes. Remove chicken. Increase heat to medium; boil mixture until reduced to 1 1/2 cups, about 15 minutes. Add cream and return to boil. Add potato cubes; cover and cook until tender, about 10 minutes. Remove pan from heat. Using tongs, remove bouquet garni, squeezing juices back into pan. Cut chicken into bite-size chunks and add to pan. Mix in peas. Season with salt and pepper.
Pour mixture into baking dish. Top with pastry; press overhang to sides of dish. Bake until golden, about 35 minutes.

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