This is my entry into the "Knorr Four" Trip to Blogher Recipe Contest. 8 winners will be chosen and those winners will get a free trip to Blogher, where they will cook their recipes for one of 4 year long ambassador spots. This will be the only way I get to Blogher this year, so everyone keep your bendy parts crossed for me. Please.
Long time blog readers will know that I was on a mission, for a good.long.while - to master pie crust. And it took time, and effort and lots of tears and suddenly, one day - I made a pie crust.
As soon as I'd figured out that I could make kinda, sorta, ok, well, yes, darnit! really good pie crust, I made a list of pies I wanted to make. Apple. Pumpkin, of course. Apple Cheddar - I made this as a kid once time from one of my moms cookbooks and it stuck with me forever and ever. Blueberry with a lattice top.
And Chicken.
Yeah, I know - one of these things is not like the other - but I promise that not only is it NOT like the others - it's better. Oh, is this pie yummy.
Chicken Pot Pie is one of my comfort foods from long ago. As a kid, I have fond memories of those miniature aluminum pans baking away in the oven as I watched the After School Special. I found a recipe and made it, and it was decent. Not the best stuff I ever made. So I took it and tweaked it, adding vergetables and wine - yummmmmm, talk about comfort foods - cooking the chicken slowly in the broth to help perk up the flavor a bit more, and my Chicken in Every Pot Pie hits it out of the park. When I say I'm making Chicken in Every Pot Pie, I have to make three. Two for us and one for my husband's coworkers, who all clamor for a serving. I even bartered computer repair for a Chicken in Every Pot Pie.
This is goooood stuff.
Chicken in Every Pot Pie
This recipe serves 6 people. Unless they are really hungry - then it serves 4.
1 whole chicken
4 carrots, peeled and diced
1 green pepper, diced
1 rib celery - sliced thin
1 large broccoli head, cut into florets
2 medium potatoes, peeled and diced
1.5 cups frozen baby peas
1/3 cup butter
1 med. onion, finely chopped
2 T chopped garlic
1/3 cup flour
1/3 cup milk and 1/3 cup dry white wine (2/3 cup milk if you'd prefer no alcohol)
2 packets Knorr Homestyle Chicken Stock
1/4 tsp. black pepper
2 unbaked pie crusts
1 T. butter
Place chicken in a 2-quart saucepan. Pour just enough water over to cover all and add Knorr Homestyle Chicken Stock packet. Bring to a boil over medium-high heat, reduce heat to medium, and simmer until meat is cooked through. Remove chicken from pot, allow to cool and then remove all bones. While chicken is cooling, boil potatoes in the stock for 15 minutes. After 5 minutes, add in broccoli, carrots, green pepper and celery and boil the remaining time. Dice chicken into bite size pieces and return to the pot. Add red pepper and peas to pot and simmer for 2 minutes. Drain water from pan, reserving 2 cups of the water; set aside meat and vegetables.
In a 2-quart saucepan over medium heat, cook onions and garlic in 1/3 cup butter until soft. Stir in flour and allow to cook for 1 minute. Slowly whisk in wine and cook for 2 minutes. Whisk in reserved water and milk; stir in one packet Knorr Homestyle chicken stock, and pepper. Simmer sauce until thick; remove from heat and set aside. (Taste to be certain it's seasoned enough and add additional salt or pepper as needed.)
Place one pie crust in a pie plate. Fill with cooked chicken and vegetables and spread evenly into crust. Cover with prepared sauce. Place second crust on top, fold and seal. Prick holes in top of crust.
Bake in a 425 degree oven for 20 minutes. Cover edges of pie with aluminum foil and bake an additional 10-15 minutes, or until crust is golden brown. Rub butter over top of hot crust. Cool for 10 minutes before cutting.
Total cook time: 1.5 hours