Sorry, this is not all that easy, from start to finish it will probably take about 2 hours. It is worth it though.
Crust:
You can use a store bought uncooked crust or make your own. I recommend making it but to save some time, store bought is fine.
What you need:
1 and 1/2 cup Broccoli chopped
1 cup chopped carrots.
1 and 1/2 cup chicken broth or bullion
1 cup cheddar cheese cubed (about one cm)
1 small onion, finely chopped. (I recommend a yellow onion as they are semi sweet)
1 Tbl Olive Oil
1 tsp salt
1/4 cup cooking wine (optional)
1 and 1/2 cups milk
1/4 cup flour
1/4 cup sour cream
1 1/2 tbl pepper
2 bay leaves
2 tsp garlic powder
2-3 cups cubed chicken breast
Preparation:
saute' the onions in olive oil. If you're using the wine, add it now, it will sweeten and bring out a wonder flavor in the onions.
If you are using fresh carrots and broccoli, boil them with the chicken broth, keep the pot coved so that they steam. Just cook them until they are the crispness you prefer. If they are frozen, just make sure they are room temp.
After the onions are transparent, add the chicken and cook the two together until the chicken is ready.
Meanwhile prepare your crust. Bake it about halfway, usually around 10 minutes.
Allow the crust to cool slightly
Mix flour, sour cream and milk together until smooth, make sure to remove all lumps. Then slowly add in the chicken broth. When mixture is almost to a boil add cubed cheese. I recommend using a whisk to make sure the cheese is well mixed in. (If the mild is too hot the cheese will seperate and the whole thing will go south fast) Bring mixture to a light boil, stirring constantly. Add pepper, salt, bay leaves and garlic. Boil until slightly thickened. remove from heat.
Mix vegetables, and meat together and place in crust. Pour milk-mixture over-top until crust is full. Place top crust oven the pie and bake (at 375 or whatever your crust recommends) for 30 minutes or until brown.
Serve and enjoy.
2 comments:
This looks really good! Draper loves pot pies and I've never made one, so this will be really helpful. Thanks, Daniel!
I made this last night, and it was great! I usually go grocery shopping on Monday afternoons, so instead of using just carrots, I got a bag of frozen carrots, onions, and celery, and then used the frozen broccoli florets I had. I also cubed a potato and boiled that in the chicken stock until it was ready. I added red wine vinegar to the onion and then warmed the rest of the frozen veggies with it, then let those sit and cooked the chicken. I didn't have a ton of time for this, so I used a Kroger Brand deep dish pie crust duo and used the spare crust for the top. I added the juice of one lemon somewhere along the way. We loved it! It was very homey. Oh, also, it was really easy to cook extra veggies and chicken for this and I put all of them in a container to use for stir-fry. Meal-planning and no-time dinners. Score!
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