Chicken Pot Pie
What could be more comforting or more fall – winter-ey than
chicken pot pie?
That question was totally rhetorical.
In my opinion, no store-bought pot pie will ever come close to the taste of a home-made pot pie.
I’ll be totally honest, home-made takes a little more time to make, but it is totally worth it.
Creamy, hearty and oh so good.
The recipe I use is not my own. It’s an Ina Garten recipe.
Here is the ingredient list.
I use less butter than the recipe calls for. I will mark my changes in blue.
I use store-bought crust, but you can totally make your own.
- 3 whole (6 split) chicken breasts, bone-in, skin-on I used boneless, breast fillets
- 3 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- 1 teaspoon of minced garlic
- 5 cups chicken stock, preferably homemade
- 2 chicken bouillon cubes
- 12 tablespoons (1 1/2 sticks) unsalted butter I used 1 stick of butter
- 2 cups yellow onions, chopped (2 onions)
- 3/4 cup all-purpose flour
- 1/4 cup heavy cream
- 2 cups medium-diced carrots, blanched for 2 minutes
- 1 (10-ounce) package frozen peas (2 cups)
1 1/2 cups frozen small whole onionsI omitted the whole onions
- 1/2 cup minced fresh parsley leaves
The directions and the full recipe are listed on the food network website.
How do you make your pot pies?
And now a teaser about tomorrow’s post……
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- Tagged: baking, Black pepper, blogging, Broth, Chicken, cook, Cooking, dinner, Family, Flour, food, frugal living, Fruit and Vegetable, Garlic, Home, homemade, Homemaking, Ina Garten, Olive oil, Pot pie, Recipe, Stock (food), Tablespoon, Texas