Classic Chicken Pot Pie
Yield: 4 servings
1 box gluten-free pie crust mix and ingredients listed on box
1 pound chicken breast, bone-in, skin on
½ cup yellow onion, finely chopped
1 clove garlic, finely diced
½ cup carrots, diced
½ cup broccoli florets, diced
1 cup button mushrooms, sliced
¼ cup dry white wine
1 tablespoon unsalted butter, melted
½ cup chicken stock
2 tablespoons corn starch
1 tablespoon fresh rosemary, finely chopped
3 sprigs fresh thyme
¼ cup frozen green peas
1 teaspoon fresh lemon juice (optional)
Salt and pepper to taste
1 to 2 tablespoons milk
1. Prepare crust recipe according to box directions, yielding two pie crusts. Place one crust on bottom of 9 inch pie pan. Cover second round of crust with plastic wrap and place in refrigerator for later.
2. Preheat oven to 425 degrees F.
3. In a large, high-sided skillet, place chicken breast skin side up; generously salt and pepper skin.
4. Place in oven and roast for 35 minutes, or until chicken reaches internal temperature of 160 degrees. Remove pan from oven and place on stove burner. Remove chicken from pan, put on a plate, and set aside to cool.
5. Heat skillet over medium heat, add onion, and cook for 7 to 10 minutes, until translucent. Add garlic; cook for an additional 30 seconds. Add broccoli and carrots and cook for 10 minutes. Add mushrooms and cook for 7 to 10 minutes.
6. Pour in white wine and scrape bottom of pan with a wooden spoon.
7. Combine chicken stock, melted butter, cornstarch, rosemary, and thyme. Stir well; keep stirring as you pour mixture into pan. Bring to simmer and cook for 5 minutes. Turn off heat and remove pan from heat.
8. Remove skin from chicken, shred from bone, and combine in pan with vegetable ingredients.
9. Spoon filling into prepared pie crust. Remove second pie crust from refrigerator and roll out. Lay crust on top of filling. Press crust edges together. Brush milk onto top crust and cut an "X" in the top middle of pie. Place in 425 degree oven; bake 40 minutes, or until crust has browned.
10. Remove from oven; let sit for 5 minutes. Cut and serve.
Thu, November 10, 2011
by Vanessa Maltin Weisbrod filed under