Twitter has been blowing up this week with pie recipes. Didn’t you hear? It’s Pie Week! Yes, all things pie are being passed around cyberspace and I’m not only talking about gooey fruit pies but savory pies as well. One posting that caught my eye was for Chicken Pot Pie on the Blooming On Bainbridge blog. Unbelievably cute blog – you MUST check it out! Anyway, after looking at Teresa’s beautiful pictures I was drooling all over myself and had to make one of my very own. Here goes:
|First things first – Pour 4 cups of chicken stock in a sauce pan and bring to a boil. Then dice up 3 large red potaotes. I like the chunks big. They hold up to the boiling and baking much better that way.|
|Toss the potatoes in the sauce pan with the chicken stock and boil them until they are just beginning to get tender. Then remove them and put them in a bowl.|
|After you chickies are cool enough to handle, chop them into bite-sized cubes and let them hang out for a bit. Here’s were the recipe gets fun – and a little fattening. Shhh Don’t tell anyone.|
|Butter your baking dish so its ready for the pot pie goodness that’s about to happen. I know I said the bad word – butter. But seriously it is a gift from God. So don’t hate on the butter, it can’t help itself.|
|Dice up a large shallot, a small onion and an orange bell pepper. No need to be fancy shmancy here once this is draped in gravy goodness – you won’t care if your dice was symmetrical!|
|Post chiffonade. Now you can give it a rough chop and toss it in the frying pan with the onion & pepper mixture.|
|Did I mention you need to whisk it? I did? Good.
Don’t go answer the phone!
This is no time for a break.
Watch this like a Hawk or you’ll end up with vegetable play-doh and thats just wrong.
|You can finish this bad boy one of two ways. 1) open the box of Pillsbury Pie Crust and drape over your beautiful pot pie OR 2) get all Martha with it and use a homemade crust. Your choice, I’m sure it will be fantastic either way! I chose #2 because I am just a complete over achiever. It’s truly a sickness. I wish there was medication for it, really I do.
Cut a few slits in the top to vent the steam. Place in your 400 degree oven and bake away for the next 50 minutes. Let it cool for about 10 before you cut into it. That will keep everyone from getting burns on the roofs of their mouths. You won’t be able to help yourself and its really hard to blow on it when you’re gobbling it down.
Let me know how yours turns out and what you did differently!!
5 chicken breasts
4 to 6 cups chicken stock
3 large red potatoes, diced
1/4 cup butter (1/2 stick)