Friday, March 5, 2010

Best Chicken Pot Pie

I'm a big fan of all-in-one meals.

As a full time medical student, I am always studying. Whether that is the whole truth or not, we must admit there are never enough hours every day so anytime saved in the kitchen means an extra hour or two of Food Network studying. 

Not only does a hearty Chicken Pot Pie have the starch, the protein, vegetables, dairy we need everyday,  it is also one of those satisfying meals that gives you a warm fuzzy feeling inside. The bite of crunchy flaky buttery crust over a mouthful of creaminess,  I just couldn't stop going for seconds. 

Can you?

-adapted from various sources on allrecipes

2 pieces of chicken breasts or thighs (if you're a dark meat lover like me), cut into chunks
1 can of pea and carrots
1/2 yellow onion, diced
1/2 cup of chicken broth
Salt and pepper
Italian seasoning 1 tbsp
1 cup of milk
1/2 cup of all purpose flour
1 sheet of frozen puff pustry sheet (Pepperidge), defrost at room temperature
1 frozen deep dish pie crust (Pillsbury)
egg+ 2 tbsp of water

Preheat oven to 400F.
1. Fry onions and garlic over medium-high heat olive oil in the pan.
2. Add chicken.
3. Season with salt, pepper and italian seasoning.
4. When the chicken is almost cooked, add peas, carrots and chicken broth.
5.  Combine milk and flour in a bowl and add to chicken mixture.
6. Adjust taste accordingly with salt and pepper.
7. Place the mixture in the pie crust and overlay the puff pastry over the pie.
8. Cut off excess from edges and crimp with a fork.
9. Brush egg mixture over the top and bake for 25-30 min, until golden brown.

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