I've had a serious hankering for chicken pot pie for the past month or so. Weird for summer-time, I know, but who knows where cravings come from? The flaky crust, the warm creamy chicken and veggies....mmmmmm mmmmmmm good!
Tuesday was my breaking point. Maybe it was because I woke up with a sore throat or maybe the AC made the house feel like winter. Who knows? Alas, I HAD TO HAVE CHICKEN POT PIE. It was so good and wonderful, I had to share it.
Here's my simple recipe for classic chicken pot pie:
1 lb of trimmed chicken breast
1/2 cup white onion
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 cup small broccoli florets
1/2 cup brussell sprouts, quartered
1 cup English peas
1/2 cup skim milk
4 cups chicken stock
1/3 cup all purpose flour
1/2 stick of butter
s&p to taste
2 Pillsbury seemless crescent dough (this is a thing!)
Brown chicken on high heat in a dry non-stick pan on either side (doesn't need to be cooked through). Season in the pan with S&P. Shred the par-cooked chicken and put in the bottom of crock-pot. Sautee the onion carrots and celery in butter until tender. Add milk to pan and simmer for 3 minutes. Pour the veggie mix into the crock pot. Add remaining veggies. Mix the flour and chicken stock in a bowl and stir with a fork; pour over the chicken and veggies. Turn crock-pot on high and cover. Let it cook for 4 hours (stirring once an hour). Turn to warm and season with S&P to your taste. If it seems more watery than you like, feel free to stir in a touch more flour to thicken the sauce!
In a glass pie dish, roll out one crescent dough and put in the oven at 375F for 7 min. Remove, fill with warm filling (you'll probably have leftovers!), and top off with the second crescent dough, Pinch the sides to seal and make an X in center of the dough with a knife. Bake for another 10-12 minutes (or until the dough on top is golden. Allow 10 min to cool before cutting and serving.
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Tuesday was my breaking point. Maybe it was because I woke up with a sore throat or maybe the AC made the house feel like winter. Who knows? Alas, I HAD TO HAVE CHICKEN POT PIE. It was so good and wonderful, I had to share it.
Here's my simple recipe for classic chicken pot pie:
1 lb of trimmed chicken breast
1/2 cup white onion
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 cup small broccoli florets
1/2 cup brussell sprouts, quartered
1 cup English peas
1/2 cup skim milk
4 cups chicken stock
1/3 cup all purpose flour
1/2 stick of butter
s&p to taste
2 Pillsbury seemless crescent dough (this is a thing!)
Brown chicken on high heat in a dry non-stick pan on either side (doesn't need to be cooked through). Season in the pan with S&P. Shred the par-cooked chicken and put in the bottom of crock-pot. Sautee the onion carrots and celery in butter until tender. Add milk to pan and simmer for 3 minutes. Pour the veggie mix into the crock pot. Add remaining veggies. Mix the flour and chicken stock in a bowl and stir with a fork; pour over the chicken and veggies. Turn crock-pot on high and cover. Let it cook for 4 hours (stirring once an hour). Turn to warm and season with S&P to your taste. If it seems more watery than you like, feel free to stir in a touch more flour to thicken the sauce!
In a glass pie dish, roll out one crescent dough and put in the oven at 375F for 7 min. Remove, fill with warm filling (you'll probably have leftovers!), and top off with the second crescent dough, Pinch the sides to seal and make an X in center of the dough with a knife. Bake for another 10-12 minutes (or until the dough on top is golden. Allow 10 min to cool before cutting and serving.
Happy comfort cooking!
xoxo,
Bee
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