chicken pot pie
I've made this recipe from Not your Mother's Weeknight Cooking quite a few times, and it is quite good.
As always, a few variations tonight. But, I noticed, trying to cook from my last few posts was hard. So, I pulled the book back out.
Here we go again, new variations:
2 T butter
3 chicken thighs (variation #1)
2 T garlic (variation #2)
1/4 c flour
1.5 c broth (variation #3 = 2 bouillon cubes and 1.5 cups water)
1/2 c white wine
1/2 c milk
1 T parsley
16 oz frozen veggies
2 roll-out refrigerated pie crusts (room temp)
1 egg yolk, with 1 t water
1. Preheat oven to 400. In a 9" pie plate, lay one crust in the bottom of the pan, prick it, and let it bake for 5 minutes.
2. Meanwhile, I diced the chicken and garlic and added them to the butter to saute. Let them finish cooking (8 minutes) and added flour to coat. Then poured in wine, broth, milk, parsley; add veggies and S&P. Allow to simmer for 10 minutes.
3. Poured the mixture inside the bottom crust. Lay the second crust out and wet the edge with a little egg glaze (wow, previously I used egg white not remembering the recipe said YOLK!), and flip it on top. Push the crust into the pie dish to seal. Slice the top with a knife and cover with an egg "glaze."
4. Put the dish on a cookie sheet (or else you will smoke yourself out with burnt drips!) and bake for about 30 minutes.
As always, a few variations tonight. But, I noticed, trying to cook from my last few posts was hard. So, I pulled the book back out.
Here we go again, new variations:
2 T butter
3 chicken thighs (variation #1)
2 T garlic (variation #2)
1/4 c flour
1.5 c broth (variation #3 = 2 bouillon cubes and 1.5 cups water)
1/2 c white wine
1/2 c milk
1 T parsley
16 oz frozen veggies
2 roll-out refrigerated pie crusts (room temp)
1 egg yolk, with 1 t water
1. Preheat oven to 400. In a 9" pie plate, lay one crust in the bottom of the pan, prick it, and let it bake for 5 minutes.
2. Meanwhile, I diced the chicken and garlic and added them to the butter to saute. Let them finish cooking (8 minutes) and added flour to coat. Then poured in wine, broth, milk, parsley; add veggies and S&P. Allow to simmer for 10 minutes.
3. Poured the mixture inside the bottom crust. Lay the second crust out and wet the edge with a little egg glaze (wow, previously I used egg white not remembering the recipe said YOLK!), and flip it on top. Push the crust into the pie dish to seal. Slice the top with a knife and cover with an egg "glaze."
4. Put the dish on a cookie sheet (or else you will smoke yourself out with burnt drips!) and bake for about 30 minutes.
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