I have loved Chicken Pot Pie since I was little. When we called frozen dinners...."TV Dinners". I loved it right down to the little tin it was cooked in. I didn't get TV dinners often, but when I did...I always wanted chicken pot pie.
Today, Marie Callendars' makes a yummy calorie-filled (translate: guilt-ridden) pot pie that I still love. Even though there is this easy, frozen goodness....I wanted to try my hand at making my own with a bit of a twist.
Let's Shop....
Shopping List:
Olive Oil
3 medium Leeks or 1 Onion
(your choice...the store I shopped at didn't have them....go figure)
2 cups sliced mushrooms
1 cup sliced celery
3 carrots peeled & sliced
1 cup red (or green...I forgot a red one...but it would be prettier)
Rosemary
Salt
Black Pepper
14.5 oz of Chicken Stock
3/4 cup of half & half
3 cups (I used a bit more) of diced cooked chicken breast
1 cup frozen peas
2 cups of cubed sourdough bread
1/2 cup of shredded Parmesan cheese
Preheat your oven to 400 degrees. Heat 2 tbs of olive oil in a large skillet. Saute your carrots and celery about 5 minutes. Then add your leeks/onions, mushrooms, and green pepper. Cook about 15 minutes or until tender (but, NOT mushy...YUCK!)
Add rosemary, salt & pepper. At this point, I decided it needed some garlic powder. In my opinion, EVERYTHING needs garlic. So, I added about 1 tsp of garlic powder. I may have then added a dash or two of Italian herbs as well. Because, I just "felt" it. If you cook a lot like me, sometimes your "feel" things & you know you need to tweak it a bit.
If you notice, I cooked with wine....sometimes, I even add it to the food. :)
While the veggies are doing their "thang"....cube your bread & toss it with 3 tbs of olive oil & throw some Parmesan cheese in there. Save some cheese for the top too.
See that gorgeous broth....only homemade broth looks like that. Have I convinced you yet to make your own??
I boiled my chicken breasts with a LOT of seasoning. But, for convenience sake, you could use a roasted chicken from the deli section at the market...and, no one would think the less of you. In fact, they might praise your time-saving measures.
Once your veggies are cooked & seasoned, dump in the flour & go ahead and add some parsley....cuz you "feel" it. Cook for one minute...stirring constantly.
Stir in broth and half & half.
Cook & stir until thick & bubbly. This takes about 5 minutes.
Then add your chicken and peas. You could add a splash or two of dry white wine if you have it. I didn't. But, it would enhance the flavor.
Spoon into an ungreased 2-quart casserole dish. (Confession: I greased mine...I couldn't help it.)
Top with breadcrumbs & sprinkle remaining cheese.
Bake, uncovered, for 30 minutes until the casserole is bubbly around the edges and bread cubes are golden.
Serve it up in a shallow bowl & with a BIG spoon.
Yum! Way to go, Marie! Your Cobblestone Chicken Pot Pie is dee-lish!
Recipe Credit: HyVee (yup, kid you not...in their seasonal magazine) & a WHOLE lot of tweaks by me!
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