Chicken Pot Pie

January 26, 2011 at 12:48 am (cooking) (, , , , , , , , , )

I love Chicken Pot Pie. I wanted to learn to make it from scratch, but, me being me, this means mucking about the kitchen instead of finding a recipe to follow lol.

For next time – less herbs, more liquid, less flour, more pepper.

Anyways, this time was…

2 half-frozen chicken breasts, cut into small bite-sized pieces
1/3 stick of butter
1/2 pint of half and half
chicken stock
1 large red potato, cubed
1/2 cup carrots, cubed
1 stalk of celery, minced
1/4 onion, diced
1/2 cup peas
1/2 cup green beans
garlic powder
some melted butter
1 Pillsbury roll-out pie crust

Alrighty. First, I cubed the massive red potato (washed, skin on!), and set water on to boil.

While the water heated, I put the peas and green beans (both frozen) aside, and cut up the carrots, onions, and celery. I put those in a separate bowl.

Then I cut up the chicken, and turned on the big skillet to melt 2 pats of butter while I shook the chicken in flour, added salt and the potatoes to the water.

Then I upended the chicken and flour into the sizzling hot butter. In retrospect… need less flour.

When the chicken was about halfway cooked, I pushed it to the edge of the pan, and dumped in the carrots/celery/onion. When those were partially cooked, I added another pat of butter.

As it cooked, I added half and half in bursts, and also some chicken stock.

I used about 4 pinches of rosemary, rubbed between my hands. I used several grinds of black pepper (by that I mean 7.), and sprinkled over thyme, sage, parsley, and garlic powder twice over the pan. Next time, I think I will just do the garlic powder and parsley.

About now, the potatoes were fork-tender, but not fall-apart, so I strained them and put them aside.

I added the peas and green beans next, and more half and half, as well as the chicken stock.

Then the potatoes.

Mmmm… doesn’t that look tasty??

It needed more liquid, though, I know that now lol.

After it was all cooked together, I spooned it into ramekins, and topped with rounds of a Pillsbury pie crust, and cut venting slits, like so.

Aren’t they purty??

Then I nuked a bit of butter til it was melty, then brushed it over the tops and sprinkled them with kosher salt. <–THAT turned out epic, I totally recommend doing that. Was SO flaky and salty and delicious in every bite!!

And here they are, out of the oven!! 🙂


So. More pepper. No herbs (tasty more stew-y than chicken pot pie-y), and less flour/more liquid. All in all, it was thick and tasty and chunky, I just want to adjust it!!!!



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Chicken with Sauteed Vegetables

January 10, 2011 at 10:17 pm (cooking) ()

Mom’s been craving those boxed scalloped potatoes. Works well for me, they’re pretty tasty once in a while, and I don’t know how to make them from scratch (yet) lol.

Good side dish? Pork? Eh, not my favorite. Beef? Eh, too heavy. Chicken? nom! But what to pair it with,…?

1 uber large chicken breast, or 2 breasts
1 tablespoon or so of butter
2 large white mushrooms, halved and sliced (or 4 medium ones)
1/4 medium onion, sliced and cut (ribbons)
1 large garlic clove, minced
garlic salt
garlic powder
Mrs. Dash garlic & herb
a splash of orange juice or sunny d
extra virgin olive oil

I heated up the pan, added olive oil, then, when it was hot, I added the chicken. While it sizzled happily, I turned the heat to medium, sprinkled the chicken with garlic salt, garlic powder, and Mrs. Dash.

When it was halfway done, we gave it a flip (I added more olive oil). When it was almost done… about 50 degrees Celcius, I added a little more oil (I’m trying to cut back. not working lol), then dumped in the veggies!

I sprinkled the veggies with a nice pinch of kosher salt, a few grinds (to taste) of pepper, garlic powder, parsely, and Mrs. Dash. When it was all nice and almost done, I added the butter. Oooh, SO tasty…

I cut the chicken into portions, scooped over the veggies, and added the side of scalloped potatoes. :)

VERY tasty. I LOVE veggies like this – the hot oil makes the garlic all sweet, the savory of the mushrooms with the onions and the butter… mmm ❤

Made about three to four servings of veggies. The massive chicken breast I used feeds three. :)

Mom agrees it was totally delicious.

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