Last night, I was cooking by snow lightening! or Thunder snow, whatever you wanna call it. It was pretty cool, but pretty intense. (JV and BR, that was for you.)
JW invited his mother, MK, over for dinner, since I was planning on make a large chicken pot pie. Not large enough, because we almost ate the whole thing it was sooooo good. JW and I both had second portions! Plus salad. wow.
Anyway- this recipe is another good one by Not Your Mothers Weeknight Cooking, and here is my modified version:
Prep 25 minutes, cook 35 minutes
2 T butter
3 chicken breasts (I had frozen, with the bone in breasts, so I boiled them for 10 minutes to poach the meat and ripped it off the bone)
2 T shallots
1/4 c flour
1.5 c broth
1/2 c white wine
1/2 c half n half (I used a little less than 1/2 c skim milk and a touch of Greek yogurt)
1 T parsley
16 oz frozen veggies (I used half peas and carrots and half corn, JW's favorite)
2 roll-out frozen pie crusts (defrost on countertop for 20 min, shoprite brand was sooo good!)
1. Preheat oven to 400, and grease a 9" pie plate (I didnt think it would all fit, but it did). Since I used two pie crusts, I laid one in the bottom of the pan, pricked it, and let it bake for 5 minutes.
2. Meanwhile, I diced the chicken and shallots and added them with butter to saute. Let them finish cooking (8 minutes) and added flour to coat. Then poured in wine, broth, milk, and parsley; allowing the dish to simmer for 10 minutes.
3. Added S&P, and took the pie crust out of the oven. and poured the mixture inside. Lay the second crust out and wet the edge with a little water (it called for egg, but i was out), and flip it on top. Push the crust into the pie dish to seal. Slice the top with a knife and I sprayed with olive oil spray (since i didnt have egg to make a yolk wash).
4. Put the dish on a cookie sheet (or else you will smoke youself out with burnt drips!) and bake for about 30 minutes.
We used MK's pie server to dish it out, and had a nice little salad. SO GOOD. JW, MK, and I all loved it.