Chicken Pot Pie by Emily!
Tonight I featured a chicken pot pie, courtesy of my own recipe. I took like 5 different chicken pot pie recipes, and made my own. Here’s what I did to make enough CPP to feed a very hungry Jacob and me:
- Sauteed slightly flattened chicken breast in butter on medium, with S, P, garlic powder, and onion powder until done. To keep it juicy, I poured a couple of spoonfuls of chicken stock on the skillet and covered it.
- Warmed maybe half a box of chicken stock in a saucepan with 1 chicken bouillon cube.
- Sauteed little more than half of a big garlic glove, carrot circles, celery pieces, onion chunks in butter for 10 ish minutes. I probably had half of a cup of celery, a little more carrot, and a little more onion.
- Deglazed with a little less than half a baby bottle of white wine. (which had been frozen!)
- After wine cooked down, I added maybe a little less than 1/2 cup flour and stirred for 2 minutes. There were some brown flour bits on the pan.
- I poured in the chicken stock and reduced the heat some. Once it thickened a little, I added maybe 1/8 cup of heavy cream.
- Stirred for a little, added S&P, a little dried thyme, and peas.
- Poured the mixture into my circle white dish, but it didn’t really reach the top. I put the puff pastry sheet on anyway, brushed it with egg wash and S&P, cut a few ugly slits. I was trying to make an E and a J, but it didn’t work. =P
- Since the puff pastry fell to the top of the filling, the middle didn’t brown as well as the edges. I tried to be innovative and stick a knife under the pastry through the holes I made to raise the pastry up. It worked, but messed up the knife some. Whoops. =P
- So after maybe 40 minutes of baking, we dug in! And it was freakin’ good!