I don’t know about y’all, but now that I’ve made it through the holidays, all I wanna do is nestle myself in front of the fireplace/tv with some real comforting eats… I guess that’s not that different than the way I felt before the holidays, but… please, just don’t split hairs with me right now, I’m very tired, ok?
I made chicken pot pie for you, yay!
Good Ol’ Fashioned Chicken Pot Pies
Serves 4 grownups or probably a lot of little kids like mine who barely eat.
2 tablespoons extra virgin olive oil
2 boneless, skinless chicken breasts
¾ cup baby carrots
2 small or 1 larger potato
2 ribs celery
2 tablespoons all-purpose flour
½ cup dry white wine
1 cup chicken stock
1 cup milk
2 bay leaves
¾ cup frozen corn
¾ cup frozen peas
Salt & Pepper to taste
1 prepared recipe pie dough
Egg wash (1 egg beaten with 2 tablespoons milk)
Put a big pot on the stove and start heating the olive oil on a medium-high heat. While that’s going, dice up your chicken into bite-size pieces and remove any fat or grisly-gross bits. Put it into the hot pot and season with salt and pepper. Don’t stir it around much because you want it to really get a good brown crust on it. Brown= delicious.
This is what I’m talking about…
Take the chicken out. Put it in a bowl and set it aside.
Now you’ll see there is some yummy chicken-y goodness in the bottom of your pot and some brown stuff too. We are going to cook the veg in that!
Chop up your celery and onion…
And your potato…
Put all that in the pot with the carrots, too. Give it all a good season with salt and pepper.
Stir it all around so every veggie gets a coating of flour and olive oil and chicken juice. It starts to look kinda chuffle-y…
Now you will see there is getting to be a good amount of browned bits stuck to the bottom of your pot.
Pearl of wisdom for all my food-nerd-wannabes: this is called “fond,” and it you want it to be a part of just about everything you cook because it is delish.
Add in the wine to “deglaze.”
It will sizzle and steam… now, right away you want to start scraping the bottom of the pot vigorously to bring up all that fond into your sauce.
Once you’ve got a clean pot-bottom, add in the chicken stock and just stir the veg all around. This will get the chuffle (you know what I mean, right?) off the veg and you’ll start to have a nice, velvety-textured sauce.
Add in the milk, to make it a little creamy, and the bay.
Let everything simmer for a little while, until the potatoes are soft. At that point you can either: stir in your peas and corn, or, be a total space-cadet like me and leave them out entirely. The choice is yours.
Stir the cooked chicken back in, along with any juicy goodness that may have collected in the bottom of the bowl. Taste it and adjust the seasoning, if necessary. Now spoon it into oven-safe bowls.
Divide it equally into four portions…
Now if you’ve been a good girl then you already have a disc of homemade pie dough waiting in your fridge. Divide it into four equal pieces, roll them out in flour…
…and drape one over each of your little pot-pies. Cut an “x” in the top so the steam can escape and so that it looks totally adorable.
Paint the tops with a mixture of egg and milk (egg wash) to help them get shiny and golden-brown.
Line them up on a baking sheet and place in a 350 degree oven for 25-40 minutes…
…or until the filling is bubbly-hot and the crust is brown and toasty.
I don’t even miss the peas and corn!