Happy Monday friends!
How was your weekend? I think I spent 90% of my weekend on the couch watching The Walking Dead season 2, The Glee Project, and just surfing the interwebs…not sure if that is a good thing or not, but it definitely was relaxing! We survived the superstorm last week, although I was lucky enough to get my first snow day. In October no less! And since the storm has passed, it seems like we just went straight into winter without much time to enjoy fall. They are saying the temperatures may warm up in the next week or two, so fingers crossed that we’ll get a little more of a transition–I still need to buy my winter coat!
Like usual, I was browsing through my recipe library on my iPad Saturday morning trying to figure out what to make for dinner that night and for the rest of the week when I stumbled across TWO chicken pot pie recipes that I’d saved. So, deciding that it was a hint of the foodie gods, I headed off to the grocery store to grab the necessary supplies.
I was trying to stick to a somewhat healthy version, but of course, they were all out of half and half, so I somehow ended up with heavy cream in my cart and well, the rest went downhill from there (the double packaged pie crust was the cherry on top).
To supplement the heavy cream, we added chicken (duh), canned corn and peas, carrots, leeks, onions, shallots, broth, and a whole lotta thyme (and maybe just a little butter….shh). It was all I could do not to lick the pan after dinner, it was that good, and perfect for a chilly fall/winterish Saturday daylight savings evening.
Speaking of daylight savings, I always love that first Sunday when you get that glorious extra hour to spend on sleep, eating, whatever. But then, reality hits, and you realize that you will never make it home before the sun sets again and if you want to exercise, you have to run in the cold and in the dark. So, daylight savings time, you and I will not be getting along very well this year and may just be the very thing to make me suck it up and join the gym. Because we all know that getting home after dark=the perfect excuse to sit on the couch and eat copious amounts of fatty carbs and tell yourself you’ll just exercise tomorrow.
So, I guess this really is the perfect recipe to kick off daylight savings time–bring on the gluttony!
Classic Chicken Pot Pie
2 pre-made refrigerated pie crusts
1 boneless, skinless breast chicken
1 carrot, chopped
1 shallot, chopped
1 leek, chopped
1/2 yellow onion, chopped
1/2 can green peas
1/2 can corn kernels
2 cups low sodium chicken broth
1 tablespoon butter
1 tablespoon flour
1/2 cup heavy cream + 1 tablespoon
5 sprigs thyme
Pre-heat oven to 400 degrees.
Heat olive oil in a medium frying pan. When warm, add the chicken, seasoning with salt and pepper. Cook until done, about 5 minutes per side, then remove and chop.
Add more olive oil to the pan if needed then add the carrot, shallot, leek, onion, peas, corn, and thyme. Saute until onions become translucent, about 6-7 minutes.
Add butter and flour, stirring to form a roux. Keep stirring until the floury taste goes away then stir in the heavy cream.
Reduce the heavy cream vegetable mixture and then add the broth. Reduce further until the mixture becomes thickened and not runny.
Press 1 of the pie crusts into a pie pan. Then, carefully, pour the filling into the pan and then top with the remaining crust.
In a small bowl, whisk together the egg and tablespoon of cream to form an egg wash.
Brush the egg was over the top of the crust and bake until golden brown, about 25 minutes.
Time: 45 minutes