Friday, May 13, 2016

Friday the 13th Chicken Pot Pie

Happy Friday the 13th! Being the owner of a black cat, Friday the 13th are kind of a special day.
I worked from home today so I was able to "work" with Archie.

And I made a dinner with him in mind. Chicken Pot Pie. I used the recipe I always use, from I left some of the chicken meat out of the mix that had the onion so Archie could have a treat too!

And the pie was decorated with cat cutouts to continue the Black Cat theme.

Here is the recipe. I used the meat from the Roasted Chicken instead of poaching the chicken breast.

1 pound boneless, skinless chicken breasts
1 tablespoon olive oil
1 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 frozen mixed vegetables (not from Trader Joe's)
1 tablespoon fresh thyme
3/4 tsp kosher salt
1/4 tsp black pepper
1 9-inch pie crust

Heat oven to 400° F.
Cook the chicken in a pot of simmering water until cooked through, 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, stir-ring, until they begin to 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 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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