Saturday, February 27, 2010

Favorite Chicken Potpie Recipe

We love Chicken Potpie -
especially my eight year old son - he asks
for them about every other day. I probably make a version of this - depending on what ingredients I have on hand once every other week.Adapted from Biscuit Topped Chicken Potpie Recipe from Sunset magazine. I have made the topping per the recipe but sometimes I use a frozen or canned biscuit to top the potpie. Sometimes I use this recipe
from Barefoot Contessa for the topping. This is a really good crust recipe. Hint: Roll out the leftover crust, sprinkle with cinnamon and sugar, roll up and bake to make tiny
cinnamon rolls. Yum. The point is that potpies are really ad

aptable and I don't really follow the recipe but try to keep it simple by making it all in one pot. Cook the veggies first, add chicken, add liquid and seasonings until combined and seasoned to's a little like cooking without a net...but that's my style.

Here's the version I made this week.

1 medium yellow onion - diced
1/2 cup carrots - diced
1 cup (about 2 medium) potatoes diced
1/2 cup diced mushrooms
1/2 cup broccoli - rough chopped
2 cups diced cooked chicken
1 cup frozen string beans
1/2 cup frozen corn
1/2 cup frozen peas

Olive oil
2 cups chicken broth
1 cup milk
1/2 cup flour
1/2 cup shredded cheddar

Salt, pepper, fresh thyme

In a large dutch oven heat 1 Tblsp of olive oil, add the onions and saute slightly. Add the potatoes and carrots and about 1/2 cup of the broth and simmer until slightly tender. Add the rest of the veggies and chicken and thyme. Combine. Salt and pepper and let is simmer a few minutes. Add the broth, simmer until it heats up. Add the flour and stir to coat. Add the milk and simmer until thick. Stir in the cheese. Taste - season as needed.
I pour about a cup of the mixture into greased ramkins and top with pastry. Bake per pastry instructions. Eat them while they are bubbly and delicious right out of the oven.

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