Apron Strings to Diamond Rings: Chicken Pot Pie

Sunday, September 18, 2011

Chicken Pot Pie

While looking through the October 2011 Food Network Magazine, I spotted a delicious meal that was perfect for the overcast, rainy day. The chicken pot pie featured required many steps, and as many others might experience, I tend to loose energy when the sun doesn't shine. I decided that I couldn't muster up the almost 3 hours it would take to make this meal, so into the freezer and pantry I went. I found frozen mixed veggies, Pillsbury crescent rolls and a chicken breast, and in the pantry found chicken broth, evaporated milk and flour. Perfect! Here's my recipe.

Recipe Makes 2-3 servings in a 5'x5' ceramic dish

Heat oven to 350˙.

Boil 1 cup of chicken broth with 1 (defrosted) chicken breast until cooked through. Remove chicken, allow to cool then shred or cut into small pieces. Add 1-1 1/2 cups mixed veggies, pinch of salt and pepper and 2 Tablespoons fresh chopped parsley and 2 Tablespoons fresh chopped oregano*. Allow veggies to thaw and cook, about 3 minutes. Add chicken, about a 1/2 cup evaporated milk (or whole, 2%, etc.) and about a 1/4 cup dry white wine (i.e. Chardonnay). Bring to a boil then add 2-3 Tablespoons Flour. Simmer until it thickens, stirring regularly as so not to allow clumping. The consistency should be like a thick potato soup. If too thick add a dash of water. If too thin add a bit more flour. You want to avoid clumps and bumps.

Grease pan. Roll out crescent dough and lay enough to fill the bottom and sides of the dish. Spoon in filling until it reaches the top. Cover with more crescent dough to reach the edges. Cut excess off if necessary but leave enough to pinch the bottom and top dough together, like a pie. Bake 20 minutes, or until brown on top. Enjoy by yourself or with a loved one!

* Veggies, parsley, oregano, salt and pepper can be increased or decreased depending on your palate.

*©ApronStringstoDiamondRings All Rights Reserved

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How I Started Cooking

I am no professional chef, nor have I even taken professional cooking or baking classes. I create my dishes from the heart, reading and researching a combination of recipes, putting that knowledge to use and either developing my own recipe or amending one I have read. My love for working in the kitchen began when I was very little, watching my mom bake and cook. In high school I received the opportunity to take two semesters of cooking classes with a wonderful teacher. She is the woman who taught me how to make chicken broth from scratch, properly measure flour and most importantly, read every recipe at least once through before beginning. This is not to say that my mother didn't have a substantial role in my quest to conquer the kitchen. My mother is the one who let me go wild in the kitchen, throwing random ingredients from the pantry into a bowl just to call it 'peanut butter cookies' because they contained peanut butter. That was when I learned that if it contains flour, it most likely has to be baked. Thanks Mom!