Chicken Pot Pie
Hey Y'all,
Hope everyone has enjoyed their week. I can't believe the weekend is already here. I am absolutely loving this weather here in Houston because when it is cold outside you want something very comforting. So I have decided to make Chicken Pot Pie and it was my first time ever. It me tell you it was so easy and delicious.
The ingredients are as followed: 1 Whole Chicken, Olive Oil, Salt, Pepper, 2 Chicken bouillon cubes, 4 cups Chicken Stock, 1 cup White Wine, 1 stick Butter, 1 chopped Onion, 1 pkg. frozen Peas & Carrots, 1/4 cup Milk, 3/4 cup Flour, 1 tbsp. chopped Garlic, 1 tsp. Dill Weed, 1 tbsp. Parsley and 2 Pillsbury Pie Crust.
Take the Chicken and rinse off the chicken with water and remove the innards from the chicken. Place the chicken in a roasting pan and rub olive oil all over the chicken. Season with Salt & Pepper. Bake at 375 for 1hour - 1 hour 15 minutes. Remove Chicken from oven and cool till able to touch it. When chicken is cooled to the touch remove all skin and discard. Then remove the chicken meat and cut into bite size pieces then set aside. In a saute pan melt the butter then add the chopped onion to butter. Saute for 10 minutes till onion becomes translucent and set aside. In a stock pot heat chicken stock, wine and bouillon cubes. Once heated add the flour and stir for 2 minutes. Add the chopped chicken to the stock mixture and stir for 1 minute. Add the saute onion, peas & carrots, milk, garlic, dill weed, and parsley to the chicken. Mix well till all is blended. Take 6 Ramekins and place them on a cookie sheet. Fill the ramekins with the chicken mixture till all chicken mixture is gone. Take the pie crust and cut them to fit the ramekins. Place them over the ramekin and crimp the pie crust to make it stick. Cut 3 slits on top of the crust and season with salt and pepper. Bake at 375 for 45 minutes or until crust is golden brown. Serve and Enjoy.
This meal was so delicious. The meat was so tender and you could taste everything in it. Where as some pot pies are one note this one had many notes. You first get that hit of garlic and onion then comes the flavor of the wine mixed with the dill. It is so warm and comforting meal that just sticks to your bones. It is more of a French style pot pie than the American style pot pie. It doesn't have the bottom crust and let me tell you I didn't miss it. The Chicken Pot Pie mixture is so thick and creamy and full of flavor. If you want to cut some corners buy a roasted chicken at the store and use that instead of having to bake the chicken. You can make your own pie crust if you want to, I choose to use the one's from the store because it cut me down a few steps. I hope that your family enjoys this as much as mine did. It felt like we were eating at a french restaurant but we were actually at home. Next time I will show y'all my BBQ Chicken Quesadilla, the best part is it is from our leftover chicken from the Beer Can Chicken. Hope this inspires y'all to cook for your family and friends. See y'all next time.
Hope everyone has enjoyed their week. I can't believe the weekend is already here. I am absolutely loving this weather here in Houston because when it is cold outside you want something very comforting. So I have decided to make Chicken Pot Pie and it was my first time ever. It me tell you it was so easy and delicious.
The ingredients are as followed: 1 Whole Chicken, Olive Oil, Salt, Pepper, 2 Chicken bouillon cubes, 4 cups Chicken Stock, 1 cup White Wine, 1 stick Butter, 1 chopped Onion, 1 pkg. frozen Peas & Carrots, 1/4 cup Milk, 3/4 cup Flour, 1 tbsp. chopped Garlic, 1 tsp. Dill Weed, 1 tbsp. Parsley and 2 Pillsbury Pie Crust.
Take the Chicken and rinse off the chicken with water and remove the innards from the chicken. Place the chicken in a roasting pan and rub olive oil all over the chicken. Season with Salt & Pepper. Bake at 375 for 1hour - 1 hour 15 minutes. Remove Chicken from oven and cool till able to touch it. When chicken is cooled to the touch remove all skin and discard. Then remove the chicken meat and cut into bite size pieces then set aside. In a saute pan melt the butter then add the chopped onion to butter. Saute for 10 minutes till onion becomes translucent and set aside. In a stock pot heat chicken stock, wine and bouillon cubes. Once heated add the flour and stir for 2 minutes. Add the chopped chicken to the stock mixture and stir for 1 minute. Add the saute onion, peas & carrots, milk, garlic, dill weed, and parsley to the chicken. Mix well till all is blended. Take 6 Ramekins and place them on a cookie sheet. Fill the ramekins with the chicken mixture till all chicken mixture is gone. Take the pie crust and cut them to fit the ramekins. Place them over the ramekin and crimp the pie crust to make it stick. Cut 3 slits on top of the crust and season with salt and pepper. Bake at 375 for 45 minutes or until crust is golden brown. Serve and Enjoy.
This meal was so delicious. The meat was so tender and you could taste everything in it. Where as some pot pies are one note this one had many notes. You first get that hit of garlic and onion then comes the flavor of the wine mixed with the dill. It is so warm and comforting meal that just sticks to your bones. It is more of a French style pot pie than the American style pot pie. It doesn't have the bottom crust and let me tell you I didn't miss it. The Chicken Pot Pie mixture is so thick and creamy and full of flavor. If you want to cut some corners buy a roasted chicken at the store and use that instead of having to bake the chicken. You can make your own pie crust if you want to, I choose to use the one's from the store because it cut me down a few steps. I hope that your family enjoys this as much as mine did. It felt like we were eating at a french restaurant but we were actually at home. Next time I will show y'all my BBQ Chicken Quesadilla, the best part is it is from our leftover chicken from the Beer Can Chicken. Hope this inspires y'all to cook for your family and friends. See y'all next time.
Comments
Post a Comment