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    Comfort Chicken Pot Pie

    Source of Recipe

    From "Love Welcome Serve" by Amy Nelson Hannon

    Recipe Introduction

    "I call it a compassion meal. It's the meal you take to your neighbor when you hear she lost her mama. It's the meal you take to a young couple whose toddler is terribly ill. It's the meal you pack up and take to a couple who is heartbroken by infertility. It's the meal Julia Robinson brought to Sam and me in 1998 when I was on bed rest with my pregnancy and Sam had just endured his second knee surgery after an injury. A compassion meal. It's a meal that you've poured your heart into on behalf of someone who needs to feel loved on, cared for, supported. Compassion meals travel well, reheat easily, and can be sent in a throw-away pan. But this chicken pot pie is at the top of my list. Love Welcome Serve, y'all."

    List of Ingredients

    ◦ 2 large boneless, skinless chicken breasts
    ◦ Salt
    ◦ 1 tablespoon plus 2 tablespoons unsalted butter
    ◦ 1 cup chicken stock
    ◦ 1 cup heavy cream, plus more for brushing
    ◦ Olive oil
    ◦ 1 ½ cups sliced carrots
    ◦ 1 medium onion, chopped
    ◦ 2 cloves garlic, chopped
    ◦ 2 cups frozen green beans
    ◦ 1 cup frozen peas
    ◦ ¼ cup all-purpose flour
    ◦ 1 (14.5-ounce) can whole new potatoes, drained and quartered
    ◦ 1 teaspoon minced fresh thyme (optional)
    ◦ Ground black pepper
    ◦ ¼ cup grated Parmesan cheese
    ◦ 1 pie dough round, purchased or homemade


    Set the oven to 400° F.

    Place the chicken breasts in a single layer in a saucepan and pour in enough water to just cover them. Season the water with several heavy pinches of salt. Bring the water just to a boil, then cover with a lid and reduce to a low simmer. Allow the chicken to simmer on low for about 30 minutes. When the chicken is done, it should shred easily with two forks. After shredding, set aside.

    In a small saucepan, melt 1 tablespoon butter over low heat. Add the chicken stock and cream and allow to just get warm.

    In a large saucepan, heat a bit of olive oil over medium heat. Add the carrots and onion and sauté until just starting to soften. Add the garlic and stir until fragrant. Stir in the frozen green beans and peas. Shake the flour over all the vegetables and stir to coat. Slowly stir in the warm stock-cream mixture, reduce the heat to low, and allow the mixture to simmer a little. Stir in the new potatoes, thyme (if using), and shredded chicken. Season generously with salt and pepper; taste and adjust. The sauce should taste well salted.

    Spoon the mixture into a deep pie dish. Cut the remaining 2 tablespoons butter into little bits and scatter them over the top. Grate on some Parmesan, then place the pie crust on top. Crimp the edges and cut several slits on top to allow the steam to vent. Brush the crust with a little cream so it will bake up golden brown. Sprinkle the crust with salt and pepper. Bake for 20 to 25 minutes, or until the crust is golden brown and the mixture is thick and bubbling.

    Serves 4 to 6




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