Hi everyone, Nelson here. This recipe is being posted a few days after the meal was made. Life throws off our plans sometimes. I made this chicken pot pie late Wednesday evening because I thought we could have it for dinner the next day.
Maybe something else for dinner?
My mom reminded me that it was my dad’s birthday the next day (not that I’d forgotten) and she offered to make something he’s more accustomed to and that she was sure he’d enjoy. My dad loves a good meal as much as the next guy, but he’s not very comfortable experimenting with “new” food. He likes his meals to be somewhat similar to the types of food he’s had all his life in Portugal. If it looks a little different he’s generally not too excited to try it. Her offer made sense to me and we ended up having some amazing pork chops with pineapple slices in a light cream sauce… no complaints there! I’ll have to post that sometime in the near future.
Finally… chicken pot pie!
I finally got to eat the pot pie on Friday night. Since it was the start of the weekend, we made it a lazy Friday night dinner by the TV (don’t judge). The recipe was spot-on flavourful. I’ve always enjoyed a good chicken pot pie but I don’t have it often. I loved this and I’m glad I finally made one from scratch.
This pot pie is creamy and rich! If you’re looking for something light, this might not be the meal you’re looking for today. If you’re looking to indulge in awesomeness, you should try this recipe.
A party kind’a weekend.
I’m glad we got the pie picture in before the weekend, because it looks like it might be the last post for this week, given our crazy weekend. This is what our Saturday looked like… our little cousin’s birthday party in the morning, a birthday lunch mid-afternoon for my dad and my aunt and then we closed off the evening with another family get-together.
As for Sunday, well… it’s Father’s day! As much as I like cooking, I think I’ll be okay with being treated to a nice meal out, and having a little extra time to spend with my family. I want to finish this post with wishes for a wonderful Father’s day to all the dads out there. I feel very lucky to have two wonderful kids who make me feel like I celebrate Father’s day every day of the year. Now go celebrate something special, indulge a little and always eat well, friends!
- 1 medium onion, diced
- 3 Tbsp unsalted butter
- 2½ cups peeled potatoes, chopped in small cubes
- 1 cup peeled carrots, chopped
- ½ cup celery, diced
- 3½ cups chicken stock
- 1 cup frozen peas
- 4 cups chopped roasted chicken, bones and skin removed, and chopped into large pieces (about 1 medium whole chicken)
- 1 cup unsalted butter
- 1 cup all-purpose flour
- 1 cup half & half (10%) cream
- 1½ salt
- ¾ tsp freshly ground black pepper
- ½ tsp thyme
- ½ tsp ground sage
- 2 pie crusts refrigerated (try ours, use your favourite recipe, or buy from the store)
- 1 large egg, beaten
- In a large pot, heat 3 Tbsp unsalted butter on medium high.
- Add onions and saute until translucent.
- Add the chicken stock.
- Add the salt, pepper, thyme and sage.
- Add the potatoes, carrots and celery and stir.
- Bring to a boil on medium high.
- As soon as the chicken stock comes to a boil, reduce to medium, cover and simmer for 10 minutes.
- Take the pan off the stove and set aside.
- In a medium pan, heat 1 cup unsalted butter on medium.
- Once the butter is melted, spinkle the flour over the melted butter and stir for 5 minutes. It should create a liquid paste. This is a roux and it should smell nutty and have a light beije colour after the 5 minutes. Note, cooking it less will add a raw flour taste to your food.
- Add the roux (flour mixture) to the chicken broth mixture.
- Add the chopped chicken, frozen peas and cream, and stir everything until well combined.
- Let cool for about 30 minutes.
- Preheat the oven to 350 ºF
- Place the first rolled out crust inside a large pie dish and stretch to the sides and over the edge with about an inch of overlap. You can cut away excess dough.
- Poke tiny wholes in the crust with a fork, to help the crust bake nicely.
- Pour the chicken mixture onto the pie crust, leaving the mixture a little higher in the middle.
- Place the second rolled out pie curst over the chicken and over the edges.
- Cut away excess dough and then fold the edges of the dough (top and bottom crusts) underneath to seal the edges. Feel free to flute the edges if you prefer. We kept our simple.
- Using a sharp knife, cut some slits into the top pie crust. This will let the steam out during the baking process.
- Brush the beaten egg over the pie crust until fully coated. This will create a nice golden colour when baked.
- Place the pie dish in the hot oven on the middle rack.
- Place a baking pan on the next rack below to catch any drippings that may fall from the pie dish.
- Bake for 50 minutes or until the top pie crust forms a beautiful golden colour.
- Remove from the oven and let cool for 15 minutes before serving.
- Enjoy this meal with a nice salad or fries.