There are two kinds of home cooks: those who follow a recipe to the letter; and those who just sort of wing it.
I fall into the latter category.
Not necessarily because I’m such an amazing cook that I don’t need structure. But because I don’t always have everything I need when I start or the recipe seems unnecessarily complicated or I would prefer one ingredient over another. There are all kinds of reasons for my jumping the track and thankfully, it usually pays off.
Like it did with this chicken pot pie I made last night.
Never one to completely follow a recipe, I found one I thought sounded the best, used what I wanted from it and left the rest. I have to say, it was a big hit with Michael and my brother.
Here’s how I did it…feel free to add your own interpretation to my recipe… 😉
3/4 pound chicken (or three semi-large chicken breast pieces)
1 tsp diced garlic
3 tbsp olive oil
2 small potatoes
1 medium chopped onion
1 10-12 oz bag of frozen mixed vegetables
1/3 cup whole wheat flour
2/3 cup milk
2 cups chicken broth
2 – 9 in unbaked pie crusts
Salt and pepper to taste
In medium to large skillet, heat olive oil and garlic. Add cubed chicken and onions. Cook until onions are clear and chicken is no longer pink. Add cubed potatoes and bag of frozen vegetables. Cover with lid (if you have one). Once potatoes and veggies have become slightly softer (about 3-5 minutes on medium heat), add whole wheat flour and stir until “pasty.”
Pour in milk and chicken broth, add salt and pepper. Stir together until creamy, but thin. Let continue to cook over med-low heat for 10-15 minutes, or until thickened.
Meanwhile, place one thawed, unbaked pie crust into deep dish pie pan (or,you may use pre-formed deep dish pie crust in a tin found on the frozen baked good aisle) and bake at 375 degrees for 10 minutes, or until just slightly browned. Fill with chicken mixture. Place second thawed, unbaked pie crust over the top and pinch at edges. (if using pre-formed crusts, pop second thawed crust out of the tin and lay over the first).
Make several cuts in the top of the crust to allow heat to escape. Brush with olive oil and sprinkle with a pitch of coarse sea salt, if desired.
Bake at 375 degrees for 30-40 minutes, or until top is golden brown. Watch carefully so it does not bubble over (more incisions may be needed) or burn.