Thursday, January 23, 2014

Bake of the Week: Chicken Pot Pie

Chicken Pie, or Chicken Pot Pie as it is known in our household, has been a staple that I've made in winter months for Chris and I for as long as I can remember. It is one of our comfort foods, and is a great way to use up leftover chicken breast from a previous meal. I have always just put in the ingredients by taste, without any written recipe, but today decided I should actually record the ingredients for future use!
When I first started making this I used cream of mushroom soup as the cream base, but over the years I wanted a recipe that would not rely on pre-packaged ingredients. Not only does this cut down on the preservatives and other unwanted additives, but also the sodium.
The recipe below also makes a delicious stew: simply double the amount of stock, milk, and corn starch and serve with dumplings!
 The Lahaie's Chicken Pot Pie
1 tbsp. olive oil
1 large onion, diced
3 celery stalks, diced
5 chicken breasts, cut into 1/2 inch cubes
3/4 cup chicken or vegetable stock
1 tbsp. of your favourite poultry seasonings (any combination of thyme, sage, rosemary, etc.)
salt and pepper to taste
2 1/2 cups mixed frozen vegetables
5 tbsp. sour cream
1/2 cup milk
1 heaping tbsp. corn starch
Enough pie or pastry dough for two 9" pie shells, top and bottom
In a large stir fry pan or pot, sauté onion and celery in olive oil on medium heat until transparent and the onions are just starting to caramelize. Add the chicken, and cook until chicken is no longer pink in the centre. Add the stock, poultry seasoning, salt, and pepper.
Add the frozen vegetables, turn heat to a low simmer and cook covered until the vegetables are tender. Add the sour cream and combine. In a measuring cup, add the corn starch to milk and mix well, add to the pot and stir until the sauce thickens. Turn off heat.
Preheat the oven to 375 degrees. Fill two pie pans with crust (or do as I still often do and just by the froze, premade one - try as I might I do not have the patience to always make it from scratch!), fill with the chicken mixture, and cover with the remaining dough. Cut slits in the top to let steam escape, and place (on baking sheet) in the middle of the oven. Cook for 25-30 minutes, or until the top is golden brown.

Remove and let the pie rest 5 minutes before serving. Bon apetit!

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