Thursday, April 30, 2009

Recipe: Chicken Pot Pie

1 Chicken Breast (bone and skin on)
1 Medium Potato
2 Large Carrots
1/2 Cup Peas
1/2 Cup green beans
1/2 Cup Other veg as wanted
1 Tbsp Chopped Parsley
1 Tbsp Butter
1 Tbsp Flour
1 Cup Chicken Stock
1/2 Cup Milk
1 twig thyme
1 Pie Crust

  1. Preheat oven to 425
  2. Melt butter over medium heat
  3. Stir flour into butter and let the roux cook for 2-3 minutes until getting a good amount of color, be careful not to burn it
  4. Whisk in chicken stock and milk to eliminate lumps, add twig of thyme, salt and pepper to taste
  5. Poach the chicken breast in water or stock till cooked through, remove from heat and let cool, cut into large pieces
  6. Peal and cube the potato and carrot into 1/4 inch size pieces
  7. Simmer or microwave all veggies for a few minutes until just par cooked
  8. Put the bottom crust into a pie plate
  9. Put the chicken, veggies and gravy into the pie, top with the chopped parsley
  10. Put the top crust on and folder over the edges.
  11. Place some aluminum foil over the edges of the crust to prevent it from burning
  12. Bake for 40-50 minutes
Serves 4
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