am i the only one who follows the reference from "just shoot me"? yes? ...oh well. if you are interested, you can check out the clip here.
but onto more important matters like dinner. i know some of you may be thinking "chicken pot pie?!? is she serious!?!" and i really am so just don't judge this one until you have made it; i promise it is divine! so much better than the little frozen ones you grabbed in college and perfect for chilly winter weather! wait...i just remembered it has been crazy warm here lately. when i say warm, i mean i have worn shorts and the girls are loving life in flip flops but allowing flip flops sure makes it hard to get them in real shoes when it is "cool" and only in the 60's! so just make it anyway..regardless of the weather where you live.
chicken pot pie
1T olive oil
1 small yellow onion, chopped
garlic to taste (i use the jarred equivalent of 2 cloves but the original recipe called for double that. i am funny about garlic to i'll let you be the judge here.)
2 tsp fresh thyme, chopped or 3/4 tsp dried
kosher salt and fresh ground pepper
1/2 cup dry white wine*
1T all purpose flour
2/3 cup chicken stock or low sodium broth (canned)
1 16oz jar of alfredo sauce
3 cups shredded rotisserie chicken
1 small can sweet peas (i prefer le sueur brand)
1 small can baby carrots, chopped (i often can only find regular size cans so i use about 1/2)
1 small can corn (i prefer sweet but it is up to you; just don't use cream corn)
1 small can green beans
4 oz fresh mushrooms
4 9" pie crusts (this recipe makes 2 regular pies or one huge deep dish pie)
1 egg, lightly beaten
preheat oven to 425F. line a baking sheet with aluminum foil.
heat the oil in a large sauce pan over medium heat. add the onion, garlic, thyme and season lightly with kosher salt and pepper. cook, stirring frequently, until the onion is soft and translucent; about 5-7 minutes. add the wine and cook until it evaporates but the onion is still moist; don't over cook; about 2 additional minutes. sprinkle the flour over the onion and cook about 1 minute. add the stock and stir until incorporated and slightly thickened.
remove the pan from heat. stir in the alfredo sauce, chicken, peas, carrots, corn, green beans and mushrooms. adjust your seasonings with more salt and pepper if needed. divide the filling among your two pies and brush with the beaten egg.
place the pot pies on the baking sheet and bake for 35-45 minutes. allow to stand for 10 minutes before serving.
the filling can be made a day ahead and refrigerated. when ready to bake, assemble the pie and bake as directed.
you can freeze one of the pot pies to enjoy later. just do not brush the one you plan to freeze with the beaten egg before you cover with foil and put in the freezer for a "rainy day". when you are ready to cook, bake, covered with foil, for 30 minutes at 425F. after 30 minutes, remove the foil, brush with the beaten egg and bake until the crust is golden; about another 30 minutes. enjoy...thinking, i had no idea chicken pot pie could be so delicious!
*as far as the wine...i made the pot pies a couple of weeks ago and didn't have any wine on hand and didn't see the need to buy any as i am pregnant and it would have gone to waste. i substituted additional chicken stock and it worked just fine. i was missing that wonderful "layer" of flavor that the wine brings but we all survived...i was out of green beans and mushrooms that night too and jay and the girls still managed to eat their fair share!
i hope you enjoy! it is one of my favorites...a yummy comfort food at its best! i most often take our additional pot pie to a friend with a new baby...i guess that will soon be me so next time i make them, i'll place one in the freezer for us!
happy friday! hope you all have a great weekend! i going to try and not be such a stranger but things are wild around here! the girls have been sick all week, moving arrangements are in full swing and life in general is enough, right? be back soon!