World Of Aerin

CHICKEN POT PIE

CHICKEN POT PIE

In the depths of winter nothing says comfort food like savory chicken pot pie. Whether it's individually portioned or served family style,
the best pot pies have a flaky top and crust all the way round. (I always feel a bit cheated when it's just on top!) Beyond that, there are no rules.
I love the classic combination of carrots and peas but you can add just about anything really: mushrooms and bacon, celery and parsnips, the possibilities are endless.
Here's a recipe that I love, feel free to play around with it - like using cream instead of milk if you're feeling indulgent.

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1/2 c Butter

1 medium yellow onion, chopped

1 c diced carrots

2 medium leeks, sliced

2 cloves of garlic, minced

1/2 c All-Purpose Flour

1 can (14.5ounces) low sodium chicken broth + optional bouillon

1/4 c milk

3 c cooked shredded chicken

1 c frozen peas

1/3 c fresh flat-leaf parsley, chopped

2 bay leaves

Coarse ground salt and pepper

1 box Pillsbury refrigerated pie crusts*

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*Making your own crust requires some advance preparation so if I’m short on time (or didn’t plan ahead) I’ll happily use the refrigerated variety
rather than whipping up my own. I find that Pillsbury’s is the right combination of flaky and buttery. Another time saver: store-bought rotisserie chicken.

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Preheat the oven to 375 degrees. Melt butter in a large skillet over medium heat. Add onions and carrots and cook until soft, about 7 minutes.
Add leeks and sauté an additional 3 minutes. Blend in garlic being careful not to burn it, as this will change the flavor. Add flour and stir to coat.

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Slowly swirl in the chicken broth, milk and bay leaves. I also like to add 1 bouillon cube that I’ve dissolved in a splash of hot water for extra flavor.
Whisk continuously whilst bringing to a boil then reduce heat and simmer 5-7 minutes until sauce has thickened.
Remove the bay leaves then add shredded chicken, peas and parsley. Salt and pepper to taste.

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Line a baking dish with piecrust then pour in the filling. Cover with another layer of crust, allowing it to overhang a bit so that you can pinch it closed.
Make a few 1” cuts in the dough to vent. Bake until golden brown, about 50 minutes. If you don’t like a crispy finish,
cover the edges with strips of foil for the last 15 minutes of baking.

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