Sunday Supper
Last Sunday my hubby was ready to try something new. He had seen this recipe on the Food Network website and thought that it sounded delicious. We had been recently talking about pot pies and how we used to have them more frequently when were first married. Banquet frozen pot pies with the double crust were relatively inexpensive and quite delicious. And as young newlyweds were were always looking for great dinner food that was good for the budget. Then we were reminded of seeing the Marie Callender restaurant on the road in Napa, California on a trip we made about 10 years ago. Yes, there actually was a restaurant associated with the pot pies that we had graduated to when our taste buds could afford something on the higher end. But sad to say, we never stopped there.
Oh, so on to this pot pie from Sunny Anderson. Very easy and quite delicious. He tweaked it a bit to include some of the items were thought were missing and had to use a cast iron pot rather than a skillet which I think made the top crust not look the same as the picture in the recipe online. But as my grandmother would say, "Who cares what it looks like, it is all going to the same place". So in this recipe we added the potatoes, used mixed vegetables when the original said frozen peas and carrots (And yes, I actually ate the Lima bean I found in my dish. Uck, I did not like them when I was little. Avoided them!) and used my cast iron chili pot to bake this in. The gravy did seep out over the crust, but who cares, it was delicious!
Oh, so on to this pot pie from Sunny Anderson. Very easy and quite delicious. He tweaked it a bit to include some of the items were thought were missing and had to use a cast iron pot rather than a skillet which I think made the top crust not look the same as the picture in the recipe online. But as my grandmother would say, "Who cares what it looks like, it is all going to the same place". So in this recipe we added the potatoes, used mixed vegetables when the original said frozen peas and carrots (And yes, I actually ate the Lima bean I found in my dish. Uck, I did not like them when I was little. Avoided them!) and used my cast iron chili pot to bake this in. The gravy did seep out over the crust, but who cares, it was delicious!
Chicken Pot Pie
Ingredients
1 1/2 pounds chicken tenders (about 10 tenders)
1/2 teaspoon sweet paprika
1/2 teaspoon dried sage
1/4 teaspoon dried oregano
Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 cup frozen pearl onions
1 cup frozen peas and diced carrots or mixed vegetables
3 medium potatoes diced
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups low-sodium chicken stock
1 cup heavy cream
1 store bought pie crust, unbaked and thawed if frozen
1 egg, lightly beaten
Directions
Special equipment: 10-inch cast-iron pan
Preheat the oven to 400 degrees F.
Sprinkle the chicken tenders with paprika, sage, oregano, salt and pepper. Heat a 10-inch cast-iron pan over medium-high heat and add the olive oil. When the oil begins to swirl, add the seasoned chicken and saute until cooked through, about 4 minutes on the first side and 3 minutes on the second side. Remove the chicken to a plate with tongs, leaving the oil in the pan. Rest the chicken for a few minutes, and then chop into 1/2-inch cubes.
To the same pan, add the onions and peas and carrots and sprinkle with salt and pepper. ( Note - we added a few potatoes that were slightly par boiled). Stir and cook until the onions become tender, 3 to 5 minutes. Add the garlic and cook until fragrant, about 1 minute longer. Sprinkle in the flour and stir until the flour dissolves into the vegetables and juices. Add the chicken stock and raise to a simmer, stirring until thickened. Once the liquid has thickened, stir in the heavy cream. Season with salt, if needed.
Return the chicken to the pan. Unfold the pie crust and place over the top of the filling, tucking the excess edges inside the pan. Brush the crust evenly with the egg wash. Using a knife, gently cut 3 vents in the top of the crust. Place in the oven and bake until the crust is golden brown, about 20 minutes.
Preheat the oven to 400 degrees F.
Sprinkle the chicken tenders with paprika, sage, oregano, salt and pepper. Heat a 10-inch cast-iron pan over medium-high heat and add the olive oil. When the oil begins to swirl, add the seasoned chicken and saute until cooked through, about 4 minutes on the first side and 3 minutes on the second side. Remove the chicken to a plate with tongs, leaving the oil in the pan. Rest the chicken for a few minutes, and then chop into 1/2-inch cubes.
To the same pan, add the onions and peas and carrots and sprinkle with salt and pepper. ( Note - we added a few potatoes that were slightly par boiled). Stir and cook until the onions become tender, 3 to 5 minutes. Add the garlic and cook until fragrant, about 1 minute longer. Sprinkle in the flour and stir until the flour dissolves into the vegetables and juices. Add the chicken stock and raise to a simmer, stirring until thickened. Once the liquid has thickened, stir in the heavy cream. Season with salt, if needed.
Return the chicken to the pan. Unfold the pie crust and place over the top of the filling, tucking the excess edges inside the pan. Brush the crust evenly with the egg wash. Using a knife, gently cut 3 vents in the top of the crust. Place in the oven and bake until the crust is golden brown, about 20 minutes.
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