Thursday: Chicken Pot Pie on the Fly
All hail Ina Garten's Chicken Pot Pie. Yes, it is the gold standard but... way too many steps for me on a jacked up Thursday. As a matter of fact, I made this at 5:00 for one of my crew and served the last one around 7:00. It kept beautifully. Winner.
Serves: 4 Prep: 10-15 Cooking: 35
For the Pot Pie
1 refrigerated sheet pie crust
2-3 cooked chicken breasts, chopped(from Tuesday)
Salt and ground black pepper
1 tablespoon olive oil
1 tablespoon unsalted butter
1 onion, minced
1 celery rib, sliced thin
¼ cup unbleached all-purpose flour
¼ cup dry vermouth or dry white wine
2 cups low-sodium chicken broth½ cup heavy cream
1 ½ teaspoons minced fresh thyme
1 cup frozen pearl onions
2 cups frozen pea-carrot medley, thawed
For the Greens
4-6 oz greens
1 tablespoon shallot, minced
1 tablespoon white wine vinegar
1 teaspoon dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
Prep and measure all the ingredients and chop the chicken so you are ready to go at cooking time.
Make the vinaigrette in a salad bowl and set aside until ready to have dinner.
Make your pie dough (if you opted out of store bought potion).
Adjust oven rack to middle position and heat oven according to piecrust instructions.
In a large skillet or pot, heat 1 tablespoon each of olive oil and butter over medium heat until melted.
Add onion, celery, and ½ teaspoon salt and cook until onion is softened, about 5 minutes.
Stir in flour and cook, stirring constantly for just 1 minute.
Stir in vermouth and cook until evaporated, about 30 seconds.
Slowly whisk in broth, cream, and thyme. Simmer over low for 5 minutes.
Unfold(or roll out) pie dough onto parchment paper-lined baking sheet. (At this point I got a little cheffy and cut out rounds using a cereal bowl.)
In a small bowl, whisk egg and 1 teaspoon. Brush pie dough surface with egg wash. Bake according to package instructions.
Back to the skillet/pot, stir peas, carrots and onions into sauce and simmer until heated through, about 2 minutes.
Add schopped chicken and cook 3-4 more minutes until heated through.
Toss greens with vinaigrette and divide evenly among plates.
Taste the filling for seasoning and add salt and pepper to taste.
Slice piecrust wedges.
Serve filling in shallow bowls with piecrust in top.