Nancy's Chicken Pot Pie (Trevor's favorite)
4 boneless chicken breasts
1 lg. yellow onion
2-3 carrots, diced into bite sized pieces
1 cup fresh green beans cut into bite sized pieces (I've tried both canned and frozen to find that the texture is not the same and they have a negative impact on the flavor of the pie)
2 potatoes, peeled and cubed
pepper, coarse ground
1 can whole kernel corn
4 tablespoons butter
1 yellow onion, chopped
about 5-6 tblsp all purpose flour
3-4 cups chicken broth
1 cup milk or 1/2 and 1/2 or a mixture of both
In the pics below, you might notice that I am using more of the ingredients than I call for above. I usually make about twice of what I wrote down because I usually cook for 8 and we like to have leftovers.
I start with fresh veggies
Place whole chicken breasts, cut green beans, onion and carrots in a pot of water.
Add a little salt and boil for about 20 minutes.
Add potatoes and boil another 12-15 minutes, until potatoes are tender.
Remove from heat, take out the chicken breasts and set aside.
Drain the remaining veggies in a colander and add one can of corn, allowing it to drain.
Fold together so the potatoes don't begin to get mashed up
Remove any fat or skin from the chicken breasts and then cube into bite sized pieces or tear into little chunks.
Fold chicken into the vegetable mixture.
Spread this mixture into a lightly greased or buttered baking dish, or individual casseroles. I did both here. Salt and pepper generously. Set aside while you make the sauce.
To make the sauce, combine the butter and onion in a skillet and cook until onion is tender, about 20 minutes over medium heat.
Add the flour and stir constantly to make a thick, pasty mixture.
Add the chicken broth, a little at a time, and stir until smooth and free of any lumps.
Add milk or 1/2 and 1/2
Pour the liquid mixture over the chicken and veggies. You want the liquid to completely cover the vegetables, and then some. We like it kinda saucy at my house. None of my pictures of this came out. ;-( sorry
Most of the time I cheat and use a store bought pie crust. The past two times I've made this though, I have made my own crust. As for store bought, I like Pet Ritz. When it comes to homemade, I've made crusts with Crisco and real butter. I found this butter recipe online at allrecipes.com and every reviewer gave it five out of five stars. I agree with the reviews. Yum!
1 1/4 cups all purpose flour
1/4 teaspoon salt
1/2 cup butter, chilled and diced
1/4 cup ice water
(I added a little pepper)
In a large bowl, combine flour and salt. Cut in butter until it resembles coarse crumbs. Stir in water a little at a time, until the mixture forms a ball. Wrap in plastic and refrigerate for 4 hours, or overnight.
Remove from fridge and roll out in the shape of your pan to completely cover it, or roll it so that you can cut into strips if you want a lattice top. Bake at 350° for about 40-50 minutes or until crust is done (individual pies may cook a little faster)
Here are the finished individual pies. The sauce bubbled over while they baked so that's what you see all over the sides of the pots. Next time, I'll use less sauce to begin with.
The reason I am not showing you a picture of my big chicken pot pie is because I didn't take one and that is because if you saw that you'd probably skip this whole post and recipe altogether! I made a huge one in a lasagna dish, about 12" x 16" and my crust started sinking in the middle with the liquid coming up to the top. It still tasted just as good as the others, but looks wise...it got an F-.
Although, I must say it doesn't look too bad served up in my red transferware bowls...I mean the crust gets all messed up anyway, and no one here noticed anything but the taste. So, I guess that means it turned out okay after all.
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