That being said, we love food around here. We also love to celebrate all the things! So, Pi Day celebrations happen. So do all sorts of other random food holidays (when I remember them...). So, when I sat down to plan out the menu this month, I made sure to plan pies for today. Two pies that I've never made before, just in case motherhood isn't enough of a challenge. Luckily, it's Brent's spring break and Cal is a pretty chill kiddo, so the whole cooking with a toddler in the house thing isn't usually too much of an issue. He actually was fairly clingy today, but he was perfectly content with Daddy snuggles. :)
Anyways, pie. I've never made chicken pot pie before, but I've eaten it. A lot. I love those little freezer ones you can get at Costco...so good, but not so good for you. Not that chicken pot pie is supposed to be a health food or anything. It's just nice to make it at home and know exactly what is in it. Plus, I added extra veggies, so it's totally healthy now..right? Right. Thanks for agree with me, friends. :)
Well, here's the recipe for dinner. If dessert turns out good (it sure smelled good), I'll post that too!
Chicken Pot Pie
Adapted from: Sally's Baking AddictionIngredients:
2 pie crusts (I used store-bought refrigerated, but feel free to use your favorite recipe)
1 lb boneless skinless chicken breasts (or turkey, that was my original plan)
2 medium-large carrots, peeled and chopped
1 stalk celery, chopped
2 medium yukon gold potatoes
1 bay leaf
1/3 cup unsalted butter
1/2 large onion, diced (about 1/3 cup)
1 garlic clove, minced
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp dried thyme
1 3/4 cups chicken broth (If you use canned broth, use the whole can.)
2/3 to 1 cup half-and-half
1 cup frozen mixed vegetables (mine had corn, peas, carrots and green beans)
1 large egg
Directions:
1 - If you're making your own pie dough, do so. If you're using store bought, pull it out when the gravy starts to simmer so it can soften a little.
2 - In a large pot combine the chicken, carrots, celery, potatoes, bay leaf and a few grinds of salt and pepper. Add enough water to cover everything and bring to a boil. Cover and boil for 12-15 minutes, until chicken is done. Remove from heat, drain, and set chicken aside to cool. Discard bay leaf.
3 - In a large skillet, melt butter over medium heat. Add onions and garlic and saute until the onions soften and the garlic starts to brown. Whisk in flour, salt, pepper, and thyme until combined. Whisk in broth and 2/3 cup half-and-half. Bring to a boil and reduce heat to medium-low. Let simmer for about 10 minutes to thicken up, stirring often. Taste and adjust seasoning as needed. Add additional 1/3 cup half-and-half if your gravy seems too thick. Remove from heat and set aside
4 - While the gravy simmers, chop chicken into bite sized bites. Stir into together with the carrots, celery and potatoes. Set aside.
5 - Preheat oven to 425ᣞF.
6 - Carefully fit your pie dough into a 9 inch pie dish. I used a ceramic deep dish pie plate and and had to roll my bottom crust a little to fit right.
7 - Layer chicken mixture in the bottom of your crust. Sprinkle frozen veggies on top and pour the gravy over the top of it all.
8 - Roll your second crust out just a little and lay over the top of your pie. Fold the edges of both crusts together and tuck under, on the lip of your pie plate. Crimp or flute the edges however you'd like. Vent your top crust, making a few slits with a sharp knife. Beat the egg together and, using a pastry brush, brush the egg on the crust and edges.
9 - Place your pie pan on a foil lined baking sheet, just in case it bubbles over. Place in the oven and bake 30-35 minutes, until golden brown and heated through.
10 - Let pie cool for about 10 minutes after removing from the oven. Serve and enjoy!
Well friends, I hope you love this recipe as much as we did!
Keep giggling (and celebrating nerdy holidays 😉)!
Michelle
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