Thursday, October 11, 2012

Chicken Pot Pie!

I posted this picture....

.....of the pot pies that I made last night on all of my social networks and had everyone drooling.  Many asked me for the recipe so I will share the recipe with you and the changes that I made to it.

Last night I actually had something else planned for dinner but I had half of a rotisserie chicken left over from the enchiladas I made the night before....  I didn't want the chicken to go to waste but I also didn't want to buy anything extra to make a separate meal and I instantly thought of a pot pie and figured I had everything on hand.  I don't have a recipe, so I turned to Pinterest with no luck... then I went to the Food Network and found this recipe by The Barefoot Contessa herself, Ina Garten.  What I liked most about this recipe is that it didn't call for a bottom crust...  I'm not a fan of the bottom crust in pot pies, it never gets done all the way and is always soggy.  Plus this is WAY easier.

I didn't use the crust that was suggested in the pot pie recipe, pie crust (for me) can be delicate to make and I have perfected this recipe from Betty Crocker so that it works every time for me.  I sub in cold butter instead of shortening so that I can use it immediately and not have to refrigerate it.  For the pot pies, I made the double pie crust recipe (see Step 3).

With the leftover chicken, I made my own chicken stock.  To explain it simply, I remove all of the usable meat, cover the carcass with water in a stock pot fitted with a strainer and boil for 1-1.5 hours.  I remove the strainer and carcass and simmer for 1-1.5 hours to thicken and condense the flavor.  For this recipe I also added 2 chicken bullion cubes while simmering.  (I used 5c. for the pot pies and had over 5c. leftover that divide between 2 containers and froze for future use).

Since I used a cooked chicken, I skipped the 1st part of the recipe that tells you how to cook the chicken.  Another change I made was with the carrots, I figured the purpose of the blanching process was to make the carrots "al dente" but frankly I like my carrots super soft.  So after I melted the butter, I added my onions and carrots at the same time.  I also completely forgot to add the heavy cream, even though I had it.  I thought the pot pie still turned out great without it, so that helps the calories and makes it better for those that are lactose intolerant!

I have these really nice soup bowls that I bought specifically for French Onion Soup that worked perfectly for this recipe.  Once they were filled and I had the dough rolled out, I just eye-balled what I thought would be enough dough and cut sections out of the dough with a butter knife.  After I added the crust to each bowl, I brushed with egg wash and instead of seasoning with salt and pepper, I freshly grated Parmesan cheese directly onto the crust.  I would have preferred Gruyere, but I didn't have any on hand.  

Baked in the oven for an hour and they turned out great.  I was surprised that they were so tasty.  I usually cook with lots of herbs and spices and this recipe didn't have much of that in there, so I had some fresh sage ready to add in case it needed a little something and surprisingly it didn't.  I will also note  that I personally don't like curly leaf parsley in soups and alike, so for this recipe I used flat leaf (that just happens to be growing in my garden).

On another note.... I have a few vegetarian friends that would like this recipe without the meat...  If it were me, I would substitute cooked potatoes for the chicken and used vegetable stock instead of chicken stock.  I might also add both corn and peas for flavor.

Hope everyone likes this recipe!  Let me know how it turns out!


cass said...

I don't usually say this to people I met only once and then stalked/talked to over the internet but..

Cornflower Blue said...

Loves right back at you, Cass!

christina said...

dang. that looks good.

Bubble My Licorice said...

omg this pie seems sooo tasty :)
awesome post!