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| The siblings were visiting for the weekend, so I had to whip up these beauties for our weekend feast. Oh and I bought those pretty ceramic bowls w/handles from you guessed it....Costco! |
The filling is very easy to put together, although there is a lot of time needed to prep the ingredients. So plan ahead and whip up this one on your next day off or weekend :-).
My flavor tip here is to use chicken thighs. I am a big fan of the dark meat because it just has so much more flavor. The term "dark meat" comes from the appearance of the chicken muscle due to how much the muscle is worked. And the more worked the muscle is, the more flavor it has. And as you can imagine, thighs are worked much more than breasts :-).
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| Creamy, aromatic, chunky chicken pot pie filling! |
My next flavor tip is to use fresh parsley, if you can. It is probably the least expensive of fresh herbs out there, and no Costco does not carry them so I won't make a reference to my 2nd home. We make a trip to Foodland or Safeway or Times Market or Don Quijote for parsley. But if you have access to a Farmer's Market you can get them for probably less than a buck for a bunch.
My budget tip here is to use chicken stock made from bouillon cubes or powder. Costco carries the really inexpensive bouillon powder (that will last you forever) or the bouillon paste that you will need less of because of its concentrated form (although this one needs refrigeration). I find both to be very good for the type of product they are and serve my purposes very well. Not to mention saves me tons of money from buying pre-made chicken stock/broth and tons of time from making homemade. So to each his own. This is my ode to Sandra Lee and her semi-homemade credo :-).
My time tip for this recipe is make the pastry/crust first and don't bother with the food processor, if you don't need to. If you have one and you don't mind washing it after, by all means use it. But if you are like me, always crunching for time without sacrificing quality of course, feel free to use a bowl and your hands or wooden spoon to get your pastry together.
A lot of my cooking and baking intimidation came from "not having the right tools or equipment" that recipes call for. So I gave up even before I started. But after wasting so much time being hung up about not having a food processor, or stand mixer, or even the right bowl or pan to bake in, I finally just dove right in made do with what I had. I mean, food existed before all of that fancy equipment right? Right! So food will continue to exist after them :-).
So here is my motivation tip...don't ever let the ingredients or equipment or even the directions of any recipe stop you. Google substitutions for any and all ingredients. You just might have the right one already in your pantry or refrigerator. And remember, bowls and hands and your trusty hand mixer will do just as well as the fancy stuff :-).
Ingredients:
3 whole (6 split) chicken breasts, bone-in, skin-on
3 tablespoons olive oil
Kosher salt
Freshly ground black pepper
5 cups chicken stock, preferably homemade
2 chicken bouillon cubes
12 tablespoons (1 1/2 sticks) unsalted butter
2 cups yellow onions, chopped (2 onions)
3/4 cup all-purpose flour
1/4 cup heavy cream
2 cups medium-diced carrots, blanched for 2 minutes
1 (10-ounce) package frozen peas (2 cups)
1 1/2 cups frozen small whole onions
1/2 cup minced fresh parsley leaves
For the pastry:
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 cup vegetable shortening
1/4 pound cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt and cracked black pepper
Directions:
Preheat the oven to 350 degrees F.
Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.
For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
Preheat the oven to 375 degrees F.
Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.
Copyright 2005, Ina Garten, All Rights Reserved
Read more at: http://www.foodnetwork.com/recipes/ina-garten/chicken-pot-pie-recipe.html?oc=linkback
My twist on this recipe when I first made it, per the hubby's request, who I need to mention...ABSOLUTELY LOVES PIE CRUST, was to make a double crust chicken "pan" pie. I did not own any individual ramekin bowls like these Norpro 6 Piece Porcelain Ramekin Set
for the "pot" part of this recipe at the time, so I opted to use a large rectangular ceramic baking dish that I had. I probably 4X the pastry/crust recipe so that my husband will have all the crust his heart desires, to create both a bottom and top crust. And I laid those babies on thick so that it will be impossible to miss the crust!
Now I am feening for some of this deliciousness! If only chickens could make pies out of themselves, by themselves...hehehe. If this cold front is still here by this weekend, the double crust chicken pan pie just might make a quick appearance.
Until next time.
#DarkMeatMoBettah
My budget tip here is to use chicken stock made from bouillon cubes or powder. Costco carries the really inexpensive bouillon powder (that will last you forever) or the bouillon paste that you will need less of because of its concentrated form (although this one needs refrigeration). I find both to be very good for the type of product they are and serve my purposes very well. Not to mention saves me tons of money from buying pre-made chicken stock/broth and tons of time from making homemade. So to each his own. This is my ode to Sandra Lee and her semi-homemade credo :-).
My time tip for this recipe is make the pastry/crust first and don't bother with the food processor, if you don't need to. If you have one and you don't mind washing it after, by all means use it. But if you are like me, always crunching for time without sacrificing quality of course, feel free to use a bowl and your hands or wooden spoon to get your pastry together.
A lot of my cooking and baking intimidation came from "not having the right tools or equipment" that recipes call for. So I gave up even before I started. But after wasting so much time being hung up about not having a food processor, or stand mixer, or even the right bowl or pan to bake in, I finally just dove right in made do with what I had. I mean, food existed before all of that fancy equipment right? Right! So food will continue to exist after them :-).
So here is my motivation tip...don't ever let the ingredients or equipment or even the directions of any recipe stop you. Google substitutions for any and all ingredients. You just might have the right one already in your pantry or refrigerator. And remember, bowls and hands and your trusty hand mixer will do just as well as the fancy stuff :-).
Ingredients:
3 whole (6 split) chicken breasts, bone-in, skin-on
3 tablespoons olive oil
Kosher salt
Freshly ground black pepper
5 cups chicken stock, preferably homemade
2 chicken bouillon cubes
12 tablespoons (1 1/2 sticks) unsalted butter
2 cups yellow onions, chopped (2 onions)
3/4 cup all-purpose flour
1/4 cup heavy cream
2 cups medium-diced carrots, blanched for 2 minutes
1 (10-ounce) package frozen peas (2 cups)
1 1/2 cups frozen small whole onions
1/2 cup minced fresh parsley leaves
For the pastry:
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 cup vegetable shortening
1/4 pound cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt and cracked black pepper
Directions:
Preheat the oven to 350 degrees F.
Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.
For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
Preheat the oven to 375 degrees F.
Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.
Copyright 2005, Ina Garten, All Rights Reserved
Read more at: http://www.foodnetwork.com/recipes/ina-garten/chicken-pot-pie-recipe.html?oc=linkback
My twist on this recipe when I first made it, per the hubby's request, who I need to mention...ABSOLUTELY LOVES PIE CRUST, was to make a double crust chicken "pan" pie. I did not own any individual ramekin bowls like these Norpro 6 Piece Porcelain Ramekin Set
for the "pot" part of this recipe at the time, so I opted to use a large rectangular ceramic baking dish that I had. I probably 4X the pastry/crust recipe so that my husband will have all the crust his heart desires, to create both a bottom and top crust. And I laid those babies on thick so that it will be impossible to miss the crust!  |
| My Double Crust Chicken Pan Pie :-) |
Until next time.
#DarkMeatMoBettah
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