Wednesday, December 3, 2014

pretty easy chicken & veggie pot pie

Typically when Thanksgiving is over, I feel like I'm eating leftovers for days. But this year, since I wasn't in the direct vicinity of the food, I got my fill without going completely overboard. All that being said, I did have leftover mushrooms and pie crust from the two dishes I cooked below. And what can you make with mushrooms and pie crust? Either a questionable one-ingredient pie or this delicious pot pie (with some grocery store additions). It's easy, can be made entirely in one skillet (if you have a cast iron one) and is seriously so, so good

[from-scratch green bean casserole]

[pecan pie]

-1 pound boneless, skinless chicken breast
-1 tbsp. olive oil
-2 onions, chopped
-4 carrots, diced
-3 tbsp. all purpose flour
-1/2 cup dry white wine
-2 cups 1% milk
-1 10-ounce pkg. frozen peas
-1 tbsp. fresh thyme
-1 9" store-bought pie crust
-salt & pepper
-**optional: any leftover veggies, like mushrooms!

-Place the chicken in a soup pot and cover with chicken stock. Boil for ~20 minutes, or until cooked through. Let cool, then dice or shred. 
-Meanwhile, pre-heat your oven to 400 degrees.
-Heat the olive oil in a deep skillet (I like my cast iron skillet here) over medium heat. Add in the onions, carrots and any other vegetables you're using, season with salt and pepper, and cook for around eight minutes, until they're starting to soften. Stir in the flour and cook for another minute.
-Pour the wine into the skillet and cook for 4-5 minutes, until evaporated. Then, add the milk and cook until the sauce thickens, about four minutes. 
-Add the chicken, peas, thyme, 3/4 teaspoon salt and 1/4 teaspoon pepper to the skillet. If you are not using a cast iron skillet, transfer the mixture to a 2 quart baking dish.
-Lay the pie crust on top of your vessel, press to seal, and cut several vents in the dough. Bake until the crust is golden, 30-35 minutes. 

Enjoy :]

Recipe Source: Real Simple Magazine

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