New house, new location, new surroundings... so new reason to try new rules in the kitchen. The new rule is to try to break free from the "rules" I've placed on myself with always following a recipe to the 'T.' Tonight's challenge was to do that while making chicken pot pie.
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| So this is not our pie. Once I realized this recipe was share-worthy, the pie was gone. |
Ever since I first picked up a spatula, I have held on tightly to my measuring spoon and recipe card. I guess I was afraid of doing something WAY wrong if I diverted from what the recipe said to do. And that has happened. Like the time I thought I'd get fancy making carrot and raisin salad and chose not to look into the proper ratio of lemon juice vs. mayonnaise. After eating it, the whole not-using-a-recipe thing (and the digested food) went into the toilet.
Then Matthew and I got married and it was helpful to abide by the recipe so I could learn how to cook in general. I said I would eventually start to do some of my own things as I got comfortable with terms like saute and blanch. But I just never did. So that time has come! Maybe. Unless I have another carrot raisin salad disaster.
Also, a mama's gotta be able to throw down a mean meal of this or that if she's running a house of all boys, right? And more kids means less time to look at a recipe card. So tonight's challenge was in creating our own version of chicken pot pie. And we absolutely loved it so much that we had to share.
Objective: Read a couple of recipes to see how it can be done. Throw in a couple of changes based on convenience, personal tastes, and what seems like it could be tasty... and see what happens. Keep barf bag close by.
*Note: I always double recipes. If you know my husband, you know why.
Chicken Pot Pie
Serves: 8-10 (2 pies) -- One to bake and one to take!
• 1 1/2 lb skinless, boneless chicken breast halves - cubed (about three large breasts)
• 1 16 oz bag frozen peas and carrots (or 1/2 cup of each fresh)
• 1/2 cup celery, sliced
• 1/3 cup butter
• 1/2 cup onion, chopped
• 2 cloves garlic
• Lawry's seasoned salt (to taste)
• 2/3 cup all-purpose flour
• 1/2 teaspoon black pepper
• 1/2 teaspoon celery salt
• 3 cups chicken broth, 1/4 cup reserved
• 1 cup milk
• 4 (9 inch) unbaked deep dish pie crusts
• PAM cooking spray or egg white
Directions
1. Preheat oven to 375 degrees.
2. Chop onions and celery and cube chicken. Season veggies and meat with Lawry's seasoned salt (to taste).
3. In a large, deep skillet, melt butter over med-hi heat. Saute garlic, onion, and celery for about 3 minutes.
4. Add cubed chicken, peas, carrots, and 1/4 cup chicken broth. Cover and boil for 5-10 minutes or until chicken is cooked through.
5. Turn skillet to med-low heat and stir in flour, pepper, and celery salt. Slowly stir in 3 c chicken broth and milk. Simmer over medium-low heat until thick (about 10 minutes).
6. Place the mixture in bottom pie crust. Cover with top crust, sealing edges. Make enough small slits in the top for steam to escape. Dust top of crust with some spray butter/oil or egg white before baking.
7. Place pie onto larger baking sheet and bake in the preheated oven for 45 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
