I've always been told that a way to a man's heart is through his stomach. This recipe is proof!
Brian requested this for his birthday meal and said it was better than going out to eat at a restaurant. He has had several pot pies in restaurants and prefers mine over all of them. (This pot pie is a huge hit with BOTH of my guys... as you can see, Owen trying to sneak in for a bite)
Here is the chicken pot pie recipe that I promised to post for Biff!
1 tablespoon olive oil
1 small yellow onion, chopped
4 medium cloves garlic, chopped
2 teaspoons chopped fresh thyme or 3/4 teaspoon dried thyme
salt and pepper
1/2 cup dry white wine or vermouth (sometimes I use a little bit of white wine vinegar too)
1 tablespoon flour
2/3 cup chicken stock
1 jar (16 0z) alfredo sauce
3 cups shredded roast chicken, I usually use rotisserie chicken
1 package (10oz) frozen peas and carrots
pie crust (either homemade or purchased)
1 egg, lightly beaten (for brushing on top of the pie crust before putting into the oven)
Preheat the oven to 425. Line a baking sheet with foil.
Heat the oil in a large saucepan over medium heat. Add the onion, garlic, and thyme and season lightly with salt and pepper to taste. Cook, stirring frequently until the onion is soft, 5-7 minutes. Add the wine and cook until evaporated but the onion is still moist, about 2 minutes more. Sprinkle the flour over the onion and cook for 1 minute. Add the stock and stir until well incorporated and slightly thickened.
Remove the pan from the heat. Stir in the alfredo sauce, then the chicken and peas and carrots. Adjust the seasonings with more salt and pepper if necessary. Divide the filling among four 1 1/2 cup ramekins.
Place the potpies on the prepared baking sheet and bake until the crust is golden, 35-45 minutes. Let stand for 15 minutes before serving.
Brian requested this for his birthday meal and said it was better than going out to eat at a restaurant. He has had several pot pies in restaurants and prefers mine over all of them. (This pot pie is a huge hit with BOTH of my guys... as you can see, Owen trying to sneak in for a bite)
Here is the chicken pot pie recipe that I promised to post for Biff!
1 tablespoon olive oil
1 small yellow onion, chopped
4 medium cloves garlic, chopped
2 teaspoons chopped fresh thyme or 3/4 teaspoon dried thyme
salt and pepper
1/2 cup dry white wine or vermouth (sometimes I use a little bit of white wine vinegar too)
1 tablespoon flour
2/3 cup chicken stock
1 jar (16 0z) alfredo sauce
3 cups shredded roast chicken, I usually use rotisserie chicken
1 package (10oz) frozen peas and carrots
pie crust (either homemade or purchased)
1 egg, lightly beaten (for brushing on top of the pie crust before putting into the oven)
Preheat the oven to 425. Line a baking sheet with foil.
Heat the oil in a large saucepan over medium heat. Add the onion, garlic, and thyme and season lightly with salt and pepper to taste. Cook, stirring frequently until the onion is soft, 5-7 minutes. Add the wine and cook until evaporated but the onion is still moist, about 2 minutes more. Sprinkle the flour over the onion and cook for 1 minute. Add the stock and stir until well incorporated and slightly thickened.
Remove the pan from the heat. Stir in the alfredo sauce, then the chicken and peas and carrots. Adjust the seasonings with more salt and pepper if necessary. Divide the filling among four 1 1/2 cup ramekins.
Place the potpies on the prepared baking sheet and bake until the crust is golden, 35-45 minutes. Let stand for 15 minutes before serving.
No comments:
Post a Comment