Hubs and I just finished a hectic week. We performed Gustav Mahler's Symphony No. 2, arguably one of the greatest works in the repertoire. It's a very theatrical piece - chorus of over 200, vocal soloists, and a slew of off-stage brass and percussion. It's subtitle is, "The Resurrection," and we were all thoroughly uplifted by the performance.
We had rehearsals every night leading up to the concert. Knowing we wouldn't have time to cook dinner, I made these chicken potpies in advance. Hubs is trying to reduce his carb intake, so I left out potatoes. The extra veggies more than made up for the lack of potatoes. And the individual pies upped the pastry/filling ratio, which was just fine with me!
Chicken Potpie
Original recipe
2 c low sodium chicken stock
1 c whole milk
2 Tbs butter
2 onions, finely chopped
2 carrots, diced
3 celery stalks, diced
3 cloves garlic, minced
Salt and Pepper
1 c frozen peas
1 c frozen corn kernels
2 c cooked chicken, cut into small chunks
¼ c plus 1 Tbs all-purpose flour
Fresh thyme leaves
Single crust pastry dough
1 egg
Pour the chicken stock and milk into a saucepan. Simmer over medium-low heat. Cover and keep warm.
Melt butter in a dutch oven over medium-high heat. Add onions, carrots, celery, and garlic and sauté until vegetables are soft. Season with salt and pepper. Add the peas and corn and cook another 2 minutes. Stir in the chicken.
Sprinkle the flour over the chicken mixture and stir until combined. Pour in the chicken stock mixture and keep stirring until the flour has dissolved. Place the mixture into a 2 quart casserole or individual casseroles. Sprinkle thyme leaves over the top. Roll out pastry dough and cover the casserole dish(es). Crimp to seal the edges.
Beat the egg with a little bit of water in a small bowl. Brush the egg wash over the pastry dough. Bake in a 375 degree oven for about 20 minutes, or until crust is golden brown. Garnish with some thyme sprigs. Let cool for 15 minutes before serving.
We had rehearsals every night leading up to the concert. Knowing we wouldn't have time to cook dinner, I made these chicken potpies in advance. Hubs is trying to reduce his carb intake, so I left out potatoes. The extra veggies more than made up for the lack of potatoes. And the individual pies upped the pastry/filling ratio, which was just fine with me!
Chicken Potpie
Original recipe
2 c low sodium chicken stock
1 c whole milk
2 Tbs butter
2 onions, finely chopped
2 carrots, diced
3 celery stalks, diced
3 cloves garlic, minced
Salt and Pepper
1 c frozen peas
1 c frozen corn kernels
2 c cooked chicken, cut into small chunks
¼ c plus 1 Tbs all-purpose flour
Fresh thyme leaves
Single crust pastry dough
1 egg
Pour the chicken stock and milk into a saucepan. Simmer over medium-low heat. Cover and keep warm.
Melt butter in a dutch oven over medium-high heat. Add onions, carrots, celery, and garlic and sauté until vegetables are soft. Season with salt and pepper. Add the peas and corn and cook another 2 minutes. Stir in the chicken.
Sprinkle the flour over the chicken mixture and stir until combined. Pour in the chicken stock mixture and keep stirring until the flour has dissolved. Place the mixture into a 2 quart casserole or individual casseroles. Sprinkle thyme leaves over the top. Roll out pastry dough and cover the casserole dish(es). Crimp to seal the edges.
Beat the egg with a little bit of water in a small bowl. Brush the egg wash over the pastry dough. Bake in a 375 degree oven for about 20 minutes, or until crust is golden brown. Garnish with some thyme sprigs. Let cool for 15 minutes before serving.
22 comments:
I definitely want to try that this week! it is finally starting to get cool over here in Dallas and this looks amazing!
Mahler 2 is amazing. Never tried corn in mah pot pie. It's going in next round. cheers.
This look like the perfect comfort food!
These look so cute and delicious! I'm not usually a fan of chicken potpie, but these are making me change my mind... :)
Sounds simple and delicious, I love it!
I just found your blog today and I am already in love with pretty much everything on the first page!! :) I am definitely putting this on my MUST MAKE SOON! list.
I just made this tonight only I added frozen hash brown potatoes to the veggies. My family RAVED. It was sooo good and quick and easy to make. I used a recipe for single crust pie dough only I used butter instead of shortening and we loved the crust. Previously I made a pot pie with a Bisquik crust but the pie dough crust is much better. Will definitely make this again!!
Do you think this could be frozen?
Margrett,
I've frozen them before and given them to my mom. She reheated them in the oven, and said they tasted great.
Great, thank you. Have a great weekend.
Did you cook them before freezing them? Great blog!
krcrafts, I did not bake them before freezing. I made recipe up to topping the potpies with the crust, then covered and froze them.
what temp & time did you use to bake after frozen, did you cook frozen like from the grocery store?
Beth,
When reheating frozen potpies, I cover the top with foil, and place them on a baking sheet. I bake at 375 for about 45 minutes, then take the foil off, and bake for another 15 minutes, or until the sauce is bubbly. Alternately, you could thaw the potpies in the fridge and then bake them for a shorter period of time - 20 minutes or so.
Thanks so much.. will definitely try this week. B
I made these pot pies tonight for supper. Although there is a lot of prep time for them, they are definitely delicious. Every member of my family raved over them. They are very filling. I served with a salad and it was a complete meal. Thanks for the recipe!!
Oh I'll definitely be making these for my family (with soy chicken and vegetable broth to make it Vegetarian). Can't wait!
Do you put pie crust on bottom, too?
Katy,
Nope, just on the top.
How many people does this recipe feed? Thanks!
Kat,
The recipe serves 6-8.
What a delightful recipe! I will be creating some of these treasures for the week to come. Just a suggestion when replacing the potatoes, try using sweet potatoes or yams. Delish and a healthier choice than the white spud. Thanks for this wonderful recipe.
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