Wednesday, December 5, 2012

Comfort Food: Chicken Pot Pie

In conjunction with Penn Appétit's comfort-food themed Fall 2012 magazine, we are featuring a few of our bloggers' favorite comfort foods, along with their cherished recipes.

Today's featured recipe is:
Chicken Pot Pie

Each of us has that one dish that evokes feelings of warmth, home and comfort. Just one bite will make you feel as if your wrapped in five warm blankets, instantly soothing your angsty soul. For me, that dish is chicken pot-pie. A hearty creamy blend of tender chicken and vegetables topped with a flaky and buttery crust makes for a meal that simply oozes coziness. Whether you’re creating comfort for one in a single bowl, or doling out relief to many, chicken potpie is a true taste of home-away-from-home.

-Amanda Shulman

The Recipe

4 cups chicken broth
4 chicken breasts
½ stick salted butter (4 tbs)
3 tbs flour
½ cup heavy cream
8 small potatoes, halved
1 cup baby carrots
1 vidalia onion, roughly chopped
1 cup frozen peas
garlic powder
1 pre-made pie crust
1 egg, beaten

Pour the chicken broth into a large pasta pot. Put on high heat and bring to a boil. Once boiling, add the chicken breasts and turn down the heat to a simmer. Simmer, covered, for 1 hour, until the chicken is extremely tender. Remove the chicken from the broth with a slotted spoon and set aside on a plate to cool until able to handle. Shred the chicken with your hands into large hearty chunks, set aside. Keep the broth on a high simmer.
Preheat oven to 400 degrees.
In a small saucepan melt the butter. Once melted, whisk in the flour. Whisk constantly until a thick caramel colored mixture is formed. This is your roux. Once the roux is a thick sticky mixture, whisk it into the broth. Once fully mixed, add the cream, continuing to simmer. The mixture should be a milky white color and should be thick and creamy. Bring to a boil. Once boiling drop in the potatoes. After 10 minutes, they should be pretty fork tender. Bring down the heat to a simmer and add in the onions and carrots, cook for 10 more minutes. Stir in the chicken and peas. Season with salt, pepper and garlic powder to taste. Pour the entire mixture into a greased casserole dish.
Roll out the pie crust and lay it over the filling, pinching the sides at the edges. Brush the beaten egg over the top of the crust (will make it nice and golden brown). Cut 4 slits in the center in a design to let the steam escape. Sprinkle the whole crust with salt. Bake for 35-40 minutes, until crust is golden and flaky. Serve yourself and your friends big spoonfuls.

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