It's that time of the year.
I used a rotisserie chicken from Fresh Market and had an extra pie crust in the freezer for the Easter Pies.
Chicken Pot Pie
Ingredients -
1 pound boneless, skinless chicken breasts or cooked meat from a rotisserie chicken
1 tablespoon olive oil
2 onions, chopped
4 carrots, diced
3 tablespoons all-purpose flour
1/2 cup dry white wine
2 cups 1 percent milk
1 10-ounce package of frozen mixed vegetables
1 tablespoon fresh thyme
3/4 tsp kosher salt
1/4 tsp black pepper
1 9-inch pie crust
1 pound boneless, skinless chicken breasts or cooked meat from a rotisserie chicken
1 tablespoon olive oil
2 onions, chopped
4 carrots, diced
3 tablespoons all-purpose flour
1/2 cup dry white wine
2 cups 1 percent milk
1 10-ounce package of frozen mixed vegetables
1 tablespoon fresh thyme
3/4 tsp kosher salt
1/4 tsp black pepper
1 9-inch pie crust
Method -
Heat oven to 400° F.
If not using a rotisserie chicken cook the chicken breast as follows-
Cook the chicken in a pot of simmering water until cooked, 10 to 12 minutes; let cool, then shred.
Cook the chicken in a pot of simmering water until cooked, 10 to 12 minutes; let cool, then shred.
Meanwhile, heat the oil in a saucepan over medium heat.
Add the onions and carrots and cook, stirring, until they soften, 6 to 8 minutes (do not let them darken).
Sprinkle the flour over the vegetables and cook, stirring, for 1 minute.
Add the wine and cook until evaporated, about 5 minutes.
Add the wine and cook until evaporated, about 5 minutes.
Add the milk and simmer until the sauce thickens 2 to 3 minutes.
Stir in the chicken, peas, thyme, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
Transfer to a shallow 1 1/2- to 2-quart baking dish.
Lay the crust on top, pressing to seal.
Cut several vents in the crust.
Place the pot pie on a baking sheet and bake until bubbling and the crust is golden, 30 to 35 minutes.
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