Tasty Tuesday

“Food is the most primitive form of comfort.”
-Sheilah Graham

Hello! I know you probably have a chicken pot pie recipe that is much less labor intensive than the one I am sharing today, but let me tell you: IT IS WORTH IT! The creamed chicken and vegetable recipe below it can be made ahead of time and served with biscuits for a meal of its own. Enjoy!

"Food, like a loving touch or a glimpse of divine power, has that ability to comfort."
-Norman Kolpas


Chicken Pot Pie
Serves 16

Ingredients:

* 2 pkg pre-made pie crusts, divided, brought to room temp
* 7 cups creamed chicken and vegetables (recipe below)
* 2 Tbsp sherry cooking wine
* 1 Tbsp thyme, chopped
* 1 pkg "Simply Potatoes" diced potatoes with onion
* 1/2 tsp cracked black pepper
* 1 large egg, beaten
* 1 Tbsp water

Equipment Needed:

* 2 large pie plates (at least 9 inches)
* Large pot

Directions:

1.) Preheat oven to 450°.
2.) Unroll 2 pie crusts & place 1 crust in each pan.
3.) Press crusts firmly against side and bottom of pans to prevent shrinking.
4.) Trim crust evenly to pan edges.
5.) Prick sides and bottom of crusts with fork.
6.) Bake per pkg directions, 11-13 min.
7.) Set aside.
8.) Heat creamed chicken and vegetables in large pot on medium.
9.) Add sherry, thyme, and potatoes.
10.) Heat thoroughly.
11.) Season with pepper.
12.) Divide hot creamed chicken equally between pie pans.
13.) Unroll remaining crusts & place 1 atop each pie, cover completely.
14.) Seal crusts together by crimping.
15.) Cut a few holes in top crust with knife tip.
16.) Whisk egg and water together in small bowl.
17.) Brush top pie crust with egg mixture.
18.) Reduce oven to 425°.
19.) Transfer pies to oven.
20.) Bake 15-20 min, until top crusts begin to turn golden brown.
21.) Remove from oven & let stand 15 min before serving.


Creamed Chicken & Vegetables
Makes 8 cups

Ingredients:

* 1 stick unsalted butter
* 1 1/2 cups mirepoix, diced carrots, celery & onion
* 1 1/4 cups all purpose flour
* 6 cups chicken stock, warmed
* 1/2 cup heavy cream
* 1 tsp salt
* Cracked black pepper
* 3 cups cooked chicken, shredded
* 2 cups frozen green peas

Directions:

1.) Melt butter in large stockpot on medium.
2.) Add mirepoix.
3.) Increase heat to med-high.
4.) Cook, stirring occasionally, about 10 min, until mirepoix begins to soften.
5.) Add flour, stirring until well-combined.
6.) Reduce heat to medium.
7.) Cook 5 min, stirring often, watching carefully that it doesn't burn.
8.) Slowly add 2 cups stock to mixture; stir 1 min to make a smooth paste.
9.) Continue adding stock, 1 cup at a time.
10.) Whisk continuously until all stock is used and mixture is smooth.
11.) Continue to cook, stirring, until mixture comes to a full boil, about 5-6 min. 12.) Reduce heat to med-low.
13.) Slowly whisk in heavy cream.
14.) Season with salt and pepper.
15.) Add chicken & return to simmer.
16.) Stir in peas 10 min prior to serving.


Have a great day and remember: Go Ahead & Indulge!