Red Potato Chicken Pot Pie
Who doesn't love chicken pot pie? Delicious flaky crust and splendiforous filling? Jesse and I certainly love chicken pot pie! Jesse had been kind of having a bad day so I was trying to think of something to do to make him feel better. I remembered him mentioning that he really liked chicken pot pie and I have never actually made one...so naturally at 5pm without any of the necessary ingredients I offer to make this for dinner and he gets super excited. Guess where I was off to next? Yup! The grocery store was a must. I needed EVERYTHING.
Ingredients: (for deep dish, decrease veggies for smaller pie)
- 1 box Pillsbury pie crusts (in the interest of time I cheated and bought pie crust)
- 1/3 cup Earthbalance "butter"
- 1/3 cup chopped sweet onion
- 1/3 cup all purpose flour
- 1/2 teaspoon salt
- (I didn't measure, I guess-timated)
- 1/4 teaspoon rainbow peppercorn
- (another guess-timate, probably on the heavy side)
- 1.75 cups low sodium chicken broth
- 1/2 cup lactose free milk
- (other possibilities: soy milk, almond milk)
- don't think I would use coconut milk
- 2.5 cups cubed/shredded chicken
- about 2 chicken breasts (1 whole/2 halves)
- 1/3 cup chopped fresh carrots
- 1 medium sized red potato
- can be raw, chop into small pieces, will get cooked in pie
- 1 cup peas
- 1 cup corn
- had to use frozen peas and corn because of the season
- the frozen steamers kind are usually in better shape
- Preheat the oven to 425F
- We grilled the chicken because that was the quickest way to cook it - this actually turned out pretty well and even though Jesse kind of forgot about the chicken on the grill and it was a little dry the gravy juiced it back up and it was very very yummy
- In a large sauce pan (about 4 quart) melt the butter over medium heat
- add the onion and stir, cook until onion is tender
- what does that even mean? I cooked it for a couple of minutes until it just seemed right. I suppose I could look it up...maybe next time!
- blend in flour, salt and pepper
- if you don't keep this on the heat it will thicken into a paste, easily fixed by continuing with the directions and returning to the heat but kind of an entertaining detour
- gradually stir in broth and milk and continue to cook/stir until thickened and it is bubbling a little
- next time I would use just about a 1/4-1/2 cup less broth to make the filling even thicker but this is pretty good
- Stir in the chicken and vegetables
- Place bottom crust in your ungreased deep dish pie plate
- Fill with chicken/vegetable mixture
- Cover with second pie crust, seal the edges and cut slits in the top
- Bake for 30-40 minutes, crust should turn a golden brown
- with about 15 minutes remaining cover edges of pie with tinfoil to keep them from burning
There is an insanely fat squirrel outside my window right now. I think he is after my bird feeder but HAH I took it inside to save it from hurricane Sandy! I know this is really random but I'm at war with the squirrels. Here is a video Jesse and I took earlier this summer of one of our epic battles.
Oh so that reminds me. Why red potato? Because we had been listening to the news and were told that hurricane Sandy would be terrible in our area and that it could linger with high winds and rain for almost a week. We went to the grocery store and picked up food that would keep and that we could cook on the grill (some of this was a few red potatoes). So when Sandy decimated other areas she thankfully left VT and NH fairly untouched, probably because she knew Irene nailed us last year and we just couldn't take it again... So anyway, Sandy left us pretty quickly and we even kept our power on the whole time. This left me with a bunch of unused candles (now returned to Walmart), food that I normally don't go to, unopened monopoly, bottled water galore and a bathtub full of water so we could flush the toilet.
This is how red potato chicken pot pie came to be. I also just took you on a little am pre coffee adhd spiral.
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