Weekend Cooking is hosted at Beth Fish Reads
I'm slowly making my way through Pioneer Woman's Cookbook...and am still really happy with all the results.
I'm back this week with another Pioneer Woman recipe...Chicken Pot Pie...I've made lots of variations of chicken pot pie...from the boxed kind that bakes for 40 minutes to the VegAll/cream of chicken kind...PW's version is a little more time consuming but is worth the difference in taste.
I start off with the freshest chicken I can find where we live...we actually know the Sandersons and they stand behind their product.
I do not very often buy a whole cut up chicken, but PW said it was a good idea to use both light and dark meat for this recipe.
Then I scour my sink with soft scrub and bleach...I'm a germ freak when it comes to raw meat :(
While the chicken was cooking, I chopped up my vegetables...no Veg-All in this recipe.
Yes, I really did chop up every little bitty piece of onion, celery and carrots for this pie :)
I separated the chicken from the broth...
and of course, separated bite sized pieces of chicken from the bones.
I saute'd the onion, carrots, celery and frozen peas in butter for just a few minutes.
added the chicken...and stirred...
...then added flour and stirred again.
At this point I let the mixture so far cook for just a few minutes before adding any other ingredients.
I used 2 cups of the chicken broth saved from boiling the chicken and one boullion cube.
and then 1/4 cup white wine...
and yes, yes, yes, of course I had a sip ;)
1 cup of heavy cream is the last ingredient before the final cookdown for 4 minutes.
Thyme, salt and pepper meld all those tastes together...
before pouring the mixture into a baking dish...
Now, PW went into a lot of detail about how to make crust...and I did my best...but as you can see in the picture above...mine wasn't too pretty :)
It still tasted fine...but definitely needs work in the attractiveness category.
The specific ingredients are follows:
3 celery stalks
3 medium carrots, peeled
1 large yellow onion
4 tbsp butter
1/2 cup frozen peas
2 cups cooked chicken (light and dark pieces)
1 cup all purpose flour
2 cups chicken broth
1 chicken boullion cube
1/4 cup white wine
1 cup heavy cream
1 tsp ground thyme
1 tsp salt
PW also has a Turkey Pot Pie recipe on her blog that is identical to this one, except, of course, it uses turkey.