Great Chicken Pot pie made from scratch
I consider chicken pot pie to be one of my favorite comfort foods. The thing is, my mother never actually made chicken pot pie when I was growing up. She, like the vast majority of Americans bought frozen chicken pot pies and baked them in an oven until they were crisp and bubbly. They made for very tasty, very easy, and very economical meals, but they weren't very fancy and it wasn't something I ever thought I would be making from scratch to serve as a dinner special, or ordering from a nice restaurant. That's the real beauty of a pot pie. It can be simple, rustic, elegant and complex all at the same time.
I think of chicken pot pie as a thick and hearty chicken vegetable soup with a flaky pie crust. I love breaking into a great home made chicken pot pie with my fork and tasting all the delicious ingredients at once.
To make your own chicken pot pie you will need an onion, two carrots, two stalks of celery, half a cup of frozen peas, one potato, one chicken breasts, two tablespoons of butter, two tablespoons of all purpose flour, salt, pepper, two sprigs of fresh thyme,one cup of milk, and pastry dough. You can either make your own pastry dough or buy it frozen from the store.This recipe should make two servings.
Begin by dicing the onion, celery, and carrot, and potato into a large dice (about the same size as peas). Sweat the onion, celery and carrot in the butter with a pinch of salt over medium low heat. Cut the chicken breast into quarter inch cubes. When the vegetables are soft add the potatoes, and chicken add another pinch of salt to season the chicken. Saute until the chicken is cooked then mix in the flour. Add the milk and thyme and allow the mixture to thicken. Season with salt and pepper to taste, turn off the heat and add the frozen peas. Scoop the chicken and vegetable mixture into oven safe bowls (for individual servings) or one c and cover each with pastry dough. Cut away the extra pastry dough from around the edges of the bowl, cut vents into the dough with a knife and bake at 350 until the pastry dough is finished cooking. Serve the pot pie directly from the oven by placing each bowl in another unheated bowl.
Note: For a more elegant presentation use puff pastry. Cut the puff pastry into squares small enough to fit over your bowls without any overhang.
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