Chicken Pot Pie
Can you tell I’ve been in a cozy comfort food mood lately!? This one was actually by request of my hubs. He loves SUPER basic food, no frills about it, which often pains my foodie soul. BUT, sometimes I can take it as a challenge. I mean the boy would be thrilled if I let him eat a whole Marie Callender’s chicken pot pie every single day. That, or chicken noodle soup straight from the can. I have successfully made a chicken and rice soup that competes – I haven’t written it down yet, but I’ll try to next time I make it.
He really liked this Chicken Pot Pie, though I believe his exact words were “I wish it had more dough in it.” For many of us, less dough is one of the reasons it’s better. This is a version that you don’t have to feel bad if you go back for another heaping pile of seconds, after your first heaping serving. It is loaded with veggies (I stash a secret one in there, I bet your kids won’t even recognize). I would not consider this a health food, but it is most definitely a lighter version of a family favorite. It also doesn’t require hours of slaving. If you prep some veggies it would go especially quickly. It makes a good amount too. This recipe would reasonably feed 6 people with a simple side salad of some sort (any side will do).
Please let me know if you make this – especially if you have kids, and they like it.
Do you have picky/basic eaters in your house? What do you make them?
OH PS: If you would take this survey for me, that would be so splendid. I’m trying to learn more about what I could teach people to cook in potential small cooking classes!
1-2 Tbsp butter or ghee
1/2 head of cauliflower, cut into florets
1 cup chicken broth
1 tsp minced garlic
1 large carrot, diced
2 celery stalks, diced (leaves included)
1 small yellow onion
1 russet potato, or 4-5 fingerling potatoes, diced
1 lb. chicken tenders, cut into bite size pieces
1/2 cup frozen lima beans
2 Tbsp Italian seasoning
Salt & Pepper to taste
1 pie crust
1 egg, beaten
Preheat oven to 375. Put chicken broth and cauliflower florets into medium size sauce pan and bring to a boil. Turn down heat and simmer until cauliflower is fork tender. With a hand emulsifier, blend the cauliflower an broth until creamy. If you do not have an emulsifier, put into a blender until smooth. If you would like a thicker consistency, make a quick slurry and stir it in (slurry equals 2 parts water with 1 part flour – all purpose or arrow root, let’s go with 2 Tbsp water, 1 Tbsp flour). Set Aside. Heat butter/ghee in a 10 inch cast iron skillet (any oven proof dish will do). Sauté all veggies except lima beans until soft. Add chicken and cook until done. Add seasonings, lima beans, and cauliflower puree. Simmer for 15 minutes and stir occasionally. Turn off heat. Lay pie crust over cast iron skillet and press down around sides. Cut 4-6 slits in the middle of the pie to let air out while cooking. Gently coat pie crust with egg. Place in oven and bake for 20-25 minutes, until top is golden brown.