Sunday, January 29, 2017

Chicken Pot Pie

Well people, it's the new year. A time of reflection, a time to attempt change, a time to be healthy, yada, yada, yada... you know the drill. If we're being upfront and honest, and, as I'm sure you've all noticed by now, I know no other way. The new year is just a weird time. It's like everyone gets together and decides to simultaneously have a crisis. Suddenly, as if out of nowhere, they must change everything about themselves. 

I say "themselves" as if I'm immune, but I'm not. None of us are. We all think we are. We all look at everyone else, thinking things like, "Haha..that's your resolution? Good luck with that." And we tell everyone that we're over resolutions; we're just adopting a better lifestyle...or you know.. other smug things. But, in the end, it hits us all. It's contagious. The annual plague of the new year drives us all to do questionable things in the name of self-improvement. 

We adopt a workout plan and diet until we lose the will to live. We scroll through the contact list on our phone and stare at phone numbers we know we should delete (but somehow, never do). We join dating sites, knowing we'll never have the nerve or the drive to fully utilize them. We organize, we self-evaluate, we IMPROVE..dang it. 

And in the end, we are tired, a little more toned, and, sometimes maybe a little more hopeful. Are we improved? Well who knows...maybe so, but if you ask me, we weren't too bad to begin with. ;-)

Now, I know what you're thinking. What in the world does any of that have to do with chicken pot pie?  And, the answer is: everything. Chicken pot pie is pure and total comfort. It warms your soul. It fills you and everyone around you with love. And, best of all, it's EASY. So, so easy!  And, in case you need any more convincing, this recipe makes three pies and freezes exceptionally well. You can eat one, and freeze two. Not a bad deal, huh?

So, when you're done picking your life apart, and are in desperate need of some pure, unadulterated comfort, reach for this recipe. The gym and the protein shakes will still be there in the morning, and you'll have an arsenal of comfort waiting in the freezer for the next time you need a moment of comfort food and sanity.

Here's how you make it.


Chop some potatoes.


...and some carrots.


Boil (well, parboil) both for about 5 min. 

You want them still a little crunchy, not completely cooked. They'll finish cooking in the oven.


Shred a whole chicken. 

Full disclosure: I use a rotisserie from the store about 99% of the time. It's easy, and it has great flavor. But, if you feel like you must, boil or roast your own. 

I'm telling you though, the rotisserie is just as good, and WAY faster.


On to the sauce...Melt some butter.


Add in some celery and onion, and cook until both are soft and translucent. 

You want these pretty soft, not crisp tender. They will meld into the sauce as the pie cooks, and give it that savory, classic flavor that you know and love.


Once the vegetables are soft, add flour to make a roux. This will thicken your sauce.

Whisk and cook it a couple of minutes to make sure the raw flour taste is gone.


Add chicken broth, milk, cream, and seasonings. 

Let it cook until it becomes thick and coats a spoon.


Now for the fun part...dump it all in. Add your carrot and potatoes, the shredded chicken, and frozen peas and corn. Yep..frozen. As in, right out of the bag, straight into your pie. 

I told you this was easy.


Mix it all up, and you'll have a filling that looks like this. At this point, taste it for seasoning. 

You'll want it on the more seasoned side. Remember, this is cooking for awhile in the oven. You have vegetables and meat in there that will be absorbing flavors as they cook. 

This is NOT the place for under-seasoning. Now that I say that...Is there a place for under-seasoning? Not really. Maybe, baby food.... anyway..back on track!

You have your filling!


Now grab some crusts. 

I know..GASP! I buy them. 

We've been through this before. I just don't enjoy making pie crust, and never once (I'm not exaggerating...really not once.) has anyone ever noticed or complained. So, I use these babies. 

If that knowledge just physically hurts you, and you would rather die than buy a crust then... by all means, make your own (While you're at it...You can freeze some extra and donate to me ;) ).  

You will need enough crust for the top and bottom of three pies. (If you're on the lazy-train with me, that's 3 boxes of pie crusts.)


This will make 3 pies. I use foil pans because they do well in the freezer. 

I prefer the round cake pans to the pie pans. They hold up better. Trust me on this.

Anyway, place your first crusts in the bottom of each pan, and brush each one with egg wash. This will keep your crust from absorbing the liquid from the filling and getting all mushy.


Now...fill them! 


Evenly distribute your filling between the pans.



Cover each one, folding the edges together, so your pie doesn't leak.

If you're freezing them, this is where you stop. At this point, you'll want to wrap them in plastic wrap or foil. (I do foil and then put each pie in a gallon-sized, ziplock, freezer bag.)

And, freeze them. They'll be waiting for you in the freezer when you need them!


If you're baking now....
Brush the tops with egg wash, and season with coarse salt and pepper.
And bake!

In under an hour, your whole house will be filled with a glorious scent, and you will have a golden and crisp, but beautifully creamy and flavorful, chicken pot pie. And, when your loved ones devour this in five seconds, you'll still have the knowledge and comfort of those two extra pies that are in your freezer, ready to come to the rescue.

Happy New Year! Time to get cookin'.

Chicken Pot Pie
(makes 3 pies or 2 deep dish pies)

Ingredients:

2 cups potatoes, chopped
2 cups carrots, chopped
2 cups celery, diced
1 cup onion, diced
1 cup butter
1 cup flour
3 cups low-sodium chicken broth
1 cup milk
1/2 c cream
1 whole chicken, shredded
1 cup peas, frozen
1 cup corn, frozen
parsley and sherry, to taste
salt and pepper, to taste

6 pie crusts
egg wash 

Directions:

1. Boil potatoes and carrots until crisp-tender (about 5-8 min). Drain and set aside.

2. Cook onions and celery in butter until soft (about 5 min).

3. Add flour and cook about 2 minutes.

4. Slowly whisk in broth, milk, cream, and sherry (if using). Whisk constantly, cooking until thick.

5. Once sauce is thick, add all vegetables, chicken, and parsley (if using). Season well.

6. Evenly distribute between 3 crusts, brushing crusts with egg wash. Top each pie with a second crust, brush with egg wash, and season with salt and pepper.

7. Bake at 400 degrees for about 45 minutes, or until crust is crisp and golden brown.

(If you are cooking from frozen, remove the pie about an hour before cooking, and let it thaw a little on the counter. Cover with foil and bake at 400 for about 30 min. Remove foil and brush with egg wash and season. Lower oven temperature to 350 and bake for another hour or until golden and bubbly.)

ENJOY!


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