Some dishes I make because I come across them in cookbooks or online while I’m searching for ways to cook a certain ingredient. Other dishes are made upon request, and this was one of them. A few weeks ago, the boyfriend mentioned that he wanted chicken pot pie, something I have never made before.
It would have been easy to just go to the freezer isle and buy one (I actually think that’s what he meant at first), but what would be the fun of that? So this past week, I decided to try my hand at this comforting dish. Some searching led me to this recipe over on Simply Scratch. I love her three rules for making chicken pot pie and will always follow them.
Rule No. 1: They have to be in individual portions.
Rule No. 2: No “cream of chicken soup” can be used, what-so-ever.
Rule No. 3: There has to be plenty of crust. So much crust you won’t notice that there isn’t a bottom one.
Here is my take on her recipe. I’ve added a few more spices and cook the potatoes differently.
Chicken Pot Pie
1 lb. skinless, boneless chicken breasts
1 stick of butter1 medium onion
3 carrots, diced
3 stalks of celery, diced
3 – 4 cloves garlic, chopped
1/2 cup flour
1 cup of potatoes, peeled and diced (about 2 or 3 should do)
1 cup frozen peas
1/2 cup frozen corn
3 cups chicken broth, warmed
1 1/2 cups milk
Freshly ground black pepper
1 tbsp dried parsley
1 tbsp dried oregano
Homemade pie crust
4 – 6 Ramekins
First things first, make sure to make the crust first, as it will need to chill in the fridge for at least one hour before you can roll it out. It’s the first time I made crust from scratch and I think it turned out all right.
Preheat oven to 400F.
Poach the chicken breasts by placing them in a glass baking dish and cover with boiling water. Add salt, pepper, chili powder, and oregano to the water. Cover with aluminum foil and bake for 30 – 40 minutes until done. Place on a plate to cool. Then cut into small cubes or you can also tear it with your fingers to the size you prefer.
Reduce the oven temperature to 375F.
Simply Scratch also poaches the potatoes in the oven, but I chose to steam them instead. Cut potatoes into quarters and cook until tender, about 20 minutes. Place in a bowl to cool. Once cool enough, remove the skins and dice.
Melt 2 tablespoons of butter in a medium pot (or a dutch oven, if you prefer). Add carrots, celery, and onions. Cook for about 5 minutes, add garlic, a couple pinches of salt and pepper. Once the vegetables have softened a little, add the remaining 6 tablespoons of butter (yum, butter).
Next add the flour and stir until well mixed, cooking and stirring often for about 2 minutes. Pour in the chicken broth and milk. Simmer until the mixture thickens (about 5 – 10 minutes).
Add the peas, chicken, parsley, oregano, cumin, and cayenne pepper. Season with more salt and pepper. Then add the corn.
Grease the ramekins, and place the diced potatoes in first. Cover with the chicken mixture and fill ramekins to the brim.
Let the filling cool a little before covering with the crust. Once covered with the crust, pinch the edges around the rim to form a seal. Coat the crusts with an egg wash (1 egg mixed with 1 tbsp of water). With a sharp knife, mark two slits in the crust to allow for ventilation.
Bake for 20 – 25 minutes or until the crusts are a beautiful golden brown.
I only filled four ramekins this time and served them as the main course with a side salad. There was enough left over I’m sure I could make four more, so I just froze the rest of the filling and remaining crust (this I will have to practice making).