chicken pot, chicken pot, chicken pot pie

24 Oct

It’s a scientific fact. David Cross is comedic genius. And every time I make chicken pot pie, I think of David, long before his brilliant Tobias Funke character, playing Slow Donnie on the show “Just Shoot Me.”

Don’t remember? Slow Donnie was Elliott’s brother, who wasn’t slow at all, but played the role of “the slow brother” with a head injury so he could get attention and sympathy everywhere he went.

In one episode, Mya tries to come on to Slow Donnie to test his intelligence and bamboozle his ploy, and Slow Donnie’s response to her come on was, of course, “Chicken pot, chicken pot pieeeeee.” (If you don’t want to watch the whole clip, it’s second :50.)

When I told Sean what we were having for dinner last night, it’s pretty much guaranteed that I’m going to say it exactly like Slow Donnie.

My pants are tight.

I know it looks like a lot of ingredients, but it’s truly a simple recipe. Throw whatever vegetables you’ve got in the fridge along with the rest of sauteing vegetables. And, both my nuggets DEVOURED it. They were very excited to get a new bite of veggie with each forkful. “Green beans! Mushrooms! Oh chicken!”

This is a great recipe for the beginner cook because it teaches you:

*how to poach chicken perfectly
*how to make a roux
*how to make homemade pie crust

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See below for shortcut ideas if you’re running short on time and enjoy!

chicken vegetable pot pie with parmesan crust (page 97, Savor the Memories)

Filling
2 pounds boneless, skinless chicken breasts
2 bay leaves
1 teaspoon salt
1/4 teaspoon ground black pepper
4 tablespoons  butter
1 leek, white part only, thinly sliced (Wegman’s has prewashed and sliced leeks! Love this so much.)
4 ribs celery, thinly sliced
2 carrots, peeled and thinly sliced
1 cup frozen peas
2 cups diced white new potatoes (I used butternut squash that I had in the fridge)
1/2 pound button mushrooms, sliced
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon white pepper
4 ounces (1 stick) butter
1/2 cup flour
1 cup 1/2 and 1/2
1 cup chicken broth (from poaching liquid)

Poach chicken for 20 minutes in 4 cups simmer water with bay leaves, salt and pepper. Remove chicken; reserve broth

Cut chicken into 1-inch cubes.

In a saucepan, heat butter and saute the leek, celery, carrots, peas, potatoes, mushrooms, thyme, and salt and pepper for 2 minutes or until softened. Add to bowl with the chicken.

In the same saucepan, heat 4 ounces (1 stick) butter over medium heat and whisk in the flour to make a “roux.” Add half and half and 1 cup reserved broth. Whisk until smooth, about 3 minutes. Taste for seasoning.

Add to vegetable mixture and toss well.

Crust
2 1/2 cups flour
4 tablespoons butter
4 tablespoons shortening
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 teaspoon dried thyme
1 teaspoon salt
pinch of cayenne pepper
8 tablespoons iced water
Egg wash: 1 egg beaten with 1 tablespoon cream

In bowl of food processor, combine the flour, butter and shortening. Pulse on and off until dough is the size of peas. Add the cheese, parsley, thyme, salt and cayenne pepper. Pulse again until combined, about 5 pulses. With motor running, slowly pour in the water until dough forms a ball, about 30 seconds Remove to floured board and roll into a 12-inch diameter.

Place the pot pe filling in a 4-quart ovenproof pan. Top with dough, making sure dough covers filling. Crimp edges. Brush with an egg wash. Bake at 375 degrees for 30 minutes or until crust is golden and filling is bubbly. Remove from oven and serve at once. Serves 6 to 8.

SHORTCUT IDEAS:

Leftover chicken from the night before? I had made panko encrusted chicken breasts the night before, alongside blanched green beans and a broccoli souffle. We had plenty of chicken and a few green beans leftover, so I just chopped them both up and placed in a bowl, and followed the directions as per the recipe. You can also use a rotisserie chicken from the grocery store.

Also, you can use store-bought pie crust, which is what I did. I’m hugely devoted to the Pillsbury Pie Crust. You can judge me all you want, but it’s genuinely delicious.

If I were making this for guests, I would have gone all out, but since it was just a quickie Sunday dinner for the 4 of us and I wanted to use up leftovers and veggies in the fridge, I took the shortcut route.

 

 

One Response to “chicken pot, chicken pot, chicken pot pie”

  1. melulo October 24, 2011 at 11:25 am #

    I was craving Chicken Pot Pie on this very day! On this very day! I’m going to shortcut it with Pillsbury, too.

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