Now that the weather is getting a bit chilly – it’s time for COMFORT FOOD!! I recently tweaked this recipe from Cooking Light magazine for chicken pot pie. It was way, way better than the chicken pot pies of my childhood (sorry Swanson’s). I was impressed with how easy it was and the way it filled my kitchen with the aromas of chicken and Herbs de Provence. It’s become a fall staple in the Vino household. In fact, one recent rainy day I was craving something warm and comforting and couldn’t decide between the pot pie or a loaded baked potato. Voila, the Chicken Pot Potato was born. Recipes below – thanks to everyone who asked me to post them. Enjoy.
CHICKEN POT PIE
(Adapted from Cooking Light)
Serve with Morovino 2011 Cabernet Franc
1 T Canola oil
1 large onion, chopped
3 carrots, chopped
2 ribs of celery, chopped
2 garlic cloves, minced
1/4 c. all purpose flour
1/4 teaspoon kosher or sea salt
1/4 teaspoon freshly ground black pepper
4 C chicken stock (unsalted, low fat)
2 C shredded chicken *SEE NOTE
1 package refrigerator biscuits (like Pillsbury) or your own biscuit dough
1 c. frozen peas
2 heaping teaspoons of Herbs de Provence (read the label and make sure it includes lavender – that’s what makes the dish)
2 large russet potatos, baked (for Pot Potato)
Preheat the oven to 425. Heat the oil in a large saucepan over medium high heat. Add onion, carrot and celery and saute 4 minutes or until softened. Add the garlic and saute an additional 1 minute. Sprinkle the veggies in the saucepan with the 1/4 C of flour, the salt and pepper. Stir constantly for about a minute. Add the 4 cups of broth and bring everything to a boil. Reduce heat to medium and simmer for 8 minutes, stirring occasionially until the sauce thickens. Add chicken, Herbs de Provence and peas, simmer for 5 minutes until peas are warmed. You won’t believe how good your kitchen smells at this point. (Note: time elapsed is about 18 minutes – 23 if you include chopping time. Mrs. Vino thinks the popular belief is that comfort food is complicated and takes a long time to prepare – not so!)
For Pot Pie – Pour filling into a 2 QT baking dish. Top with the refrigerator biscuits (you don’t have to use all of them – any biscuits that don’t fit on top can be baked on a piece of foil beside the baking dish). Biscuits should just touch each other. Put baking dish in the oven and bake for 25-30 minutes or until the biscuits are golden brown on top. Serve with a nice green salad and a glass of Cabernet Franc for the perfect comfort meal.
For Chicken Pot Potato – take the baked russet potatoes and split them in half lengthwise. Then split them in half again. Put two potato quarters on each plate and spoon a heaping helping of the pot pie filling on top. Top with a dollop of Greek Yogurt and a sprinkle of green onions. Add a side salad and a glass of Cabernet Franc. Serves 4.
A NOTE ABOUT THE CHICKEN: You can use any cooked chicken for this recipe – rotisserie chicken from your grocery store, left over chicken breasts. I usually use poached boneless skinless chicken breasts for this. I usually poach the breasts the night before (for the most juicy and delicious result). And I usually double this recipe – cuz chopped poached chicken breasts freeze beautifully. They are great to have in your freezer for . . . emergency chicken pot pies.
BONUS RECIPE: Poached Chicken Breasts – in a large saucepan, place 1C chicken broth, 1/2 C. wine, 1 smashed garlic clove, some pepper and a bay leaf. Add 2 boneless, skinless chicken breasts (thawed). Bring to a simmer over medium low heat. Simmer (don’t boil – it makes the chicken tough) for about 30 minutes (or until internal temperature is about 165 degrees). Pull the saucepan off the heat and let the chicken cool in the broth. If you do this the night before, just cover the saucepan and put it in the fridge overnight. Prior to serving/cooking – take the breasts out of the broth and shred or cube the meat. Beautiful juicy chicken every time!