Wednesday, November 11, 2009
What's for Dinner? - Chicken Pot Pie
At 3:45 pm yesterday I thought to my self, "What's for dinner." I didn't want to go the grocery store, we had already been out all day, and I wanted to use what we had. I'd been looking online earlier in the day at some cakes on the King Arthur Flour site and found a recipe for Classic Chicken Pot Pie. B I N G O! I knew I had stuff to make a crust and had some frozen chicken I could use. Little did I know that 2 hours later we would be eating the best Pot Pie ever! Legendary!
I followed their crust exactly, including the buttermilk powder. If you don't have this and live near me come borrow some, but it's well worth having on hand. I started the filling but realized upon opening the freezer that I didn't have peas or pearl onions. This is where the recipe became mine. Instead of peas I used about 1/2 cup of green beans, and I peeled one carrot. I looked at the mixture and realized the recipe had no potatoes and for some reason I really like potatoes in pot pie. I ran down stairs to get a few potatoes and noticed I had a mini butternut squash and thought why not. Both are what really made it! Try the recipe and let me know what you think!
Go to the King Arthur Flour site and print the recipe. Follow their directions for the crust and the start of the filling, except bellow is what I used in my filling. Par cook your potatoes and butter nut squash together. Peel both and chop into 1 inch pieces, and cook in about 1/4 cup of water in the microwave on the cook veggie setting for about 3-5 minutes. They won't be soft yet but it will make for soft potatoes later.
6 Tablespoons butter
6 Tablespoons flour
2 1/2 cups chicken stock
2-3 cups cooked chicken, shredded
1/4 teaspoon salt
1 Tablespoon dried minced onions
Pinch of : Tarragon, Thyme and Parsley
1 teaspoon garlic powder
3 potatoes, peeled and cut into 1 inch pieces
1/2 of a butter nut squash, peeled and cut into 1 inch pieces
1 cup frozen green beans
2 carrots, peeled and cut into slices
Put into a 9x13 cover with crust and bake for 45-60 minutes.
This recipe can also be cut in half if you don't want a big 9x13, that's what I did, but next time I would just make the whole thing and same some for lunch the next day.