RECIPE: Leftover Chicken Herbed Pot Pie
Ok guys. This is not on the New Year resolution rotation. It's not low in fat..just say'n. I just want to be transparent here! But for a "splurge" meal on a cold winter night, it works! And we certainly have been having plenty of cold nights these days.
I whipped this up actually the night before New Year's eve-so before the diet. We drove home from a cross country ski trip (my birthday wish!) in MI through white-out conditions. The trip took twice as long because of how stupid people drove in these conditions, causing accidents and back ups the whole way! We were tired, cold and weary when we got home. I had left over chicken and a slew of vegetables and fresh herbs to use up before they went bad. I also had some half bags of frozen vegetables here and there in the freezer. I felt our bodies and souls needed some warm comfort. I don't know where I found the energy to make this after our trip, but I did! The food processor did the work for the crust. The rest comes together quickly. It was just what the doctor ordered. My husband was in much better spirits after our meal. It is amazing what comfort food can do to the tired soul!
The base of this pot pie is a blank slate really. You can use up whatever vegetables and herbs you want with left over chicken. You just need to know how much saute time each vegetable will need in the pan to make sure every thing is cooked through. Green peppers need more time than mushrooms, judgement calls like that. This also makes two crusts, and you only need one for this version of pot pie. I like having an extra savory pie crust around. You can freeze it for another time, or make a quiche later in the week!
2 1/2 cups of flour
1/2 teaspoon of salt
1/2 cup of butter, cut up
2 ounces of cream cheese, softened
1 teaspoon of apple cider vinegar
6 to 8 tablespoons of ice water
1 teaspoon of dried thyme
1 teaspoon of dried basil
8 tablespoons of butter, divided
salt and pepper to taste
1 onion, chopped
1 celery stalk, chopped
2 carrots, diced
1 tablespoon of fresh parsley, chopped
1 cup of corn niblets
1/2 to 1 cup of cooked leftover chicken, chopped
2 cloves of garlic. minced
1 tablespoon of combined fresh herbs (I like thyme and rosemary, chopped fresh)
1/4 cups of flour
1 cup of chicken broth
1 cup of milk or cream
1 cup of frozen peas
2 teaspoons of sherry
In a large sauté pan over medium heat, take 4 tablespoons of the butter and melt. Add the onion, garlic, celery and the carrots. Cook everything until just tender. Add the corn, then add the herbs and mix.
Finally add the chicken and cook until heated through and some of the flavors have gotten infused into the chicken. Butter your casserole dish or very large deep dish pie pan. Transfer filling into a large bowl while you make the sauce.
Return sauté pan back to the stove and melt the other 4 tablespoons of butter over medium heat. Whisk in the flour and cook. You're creating a roux. Cook for about a minute, then add the stock and the milk. Whisk and cook for 10 minutes until the sauce gets thick. Add the frozen peas into the sauce and whisk in finally the 2 teaspoons of Sherry. Mix well and pour over the vegetable filling in the casserole dish. Now prep your crust.
Roll out the dough between two sheets of plastic wrap that's been floured. Rollout until about 1/4 of an inch thick. Depending on the casserole shape, try to roll out the crust in the shape of that pan. I used an oblong casserole dish, so I rolled out my crust to be a little bit more oblong. You're looking also for an inch overhang. Trim the edges and pinched together an edge. Using a knife create steam holes and brush the top with extra milk. Place pie on a baking sheet and bake for about 40 minutes. You will see some of the filling bubble up through the steam holes.
You want the crust to be puffy and golden. Let sit at room temperature for 10 minutes to let everything set up and also to cool down. Serve in large bowls. Spoon it out nice and hot with a little bit of crust and filling for everybody.