Email to Cat      

Hearty Chicken Pie

Source of Recipe


Seattle Post-Intelligencer






List of Ingredients



• 2 skinless, boneless chicken breasts (4 pieces)
  
• 4 Yukon Gold potatoes, chopped in 1/2-inch pieces
  
• 2 carrots, chopped in 1/2-inch pieces
  
• 6 cloves garlic, chopped
  
• 1 tsp lemon thyme or any thyme, stemmed
  
• 1/4 tsp rosemary, stemmed
  
• 1/2 tsp kosher or sea salt
  
• 1 Tbsp virgin olive oil
  
• 1 white or yellow onion, thinly sliced
  
• 1 cup green beans, chopped in 1/2-inch pieces
  
• 1 (6- to 8-inch) zucchini, chopped in 1/2-inch pieces
  
• 1 Tbsp butter
  
• 2 Tbsp whole wheat pastry flour or white flour
  
• 2 cups young spinach, stemmed and shredded
  
• 1 tsp green peppercorns
  
• 2 pie crusts (1 box)
  






Instructions



1. Put chicken in a pan with water to cover. Bring to a boil over high heat, and then reduce heat to medium and simmer until opaque, 10 to 12 minutes. Skim off fat and add potatoes, carrots, half the garlic, the herbs, and 1/4 teaspoon salt. Cook until potatoes are tender, 15 to 20 minutes. Skim off foam; set aside.
   
   
2. In a saucepan, heat oil and remaining garlic over medium-high heat until garlic is pale golden, 2 to 3 minutes. Add onion and cook, stirring until soft, 3 to 4 minutes. Add green beans and zucchini; sprinkle with 1/8 teaspoon salt and cook, stirring, until soft (3 to 4 minutes).
   
   
3. With a slotted spoon, remove vegetables to a plate; set aside. Add butter and, when melted, gradually stir in the flour with a fork to make a smooth paste. Let brown for 1 to 2 minutes, then slowly stir in stock from chicken and potatoes, 1/2 cup at a time, to make a thick gravy (about 1-1/2 cups in all). Stir in salt, spinach, and peppercorns; then add reserved vegetables from plate. Drain chicken and vegetables and add to the gravy.
   
   
4. Line a deep-dish pan with a crust; spoon in the chicken and vegetable mixture, then top with the second crust and crimp edges. Slash with a knife in 3 or 4 places, and bake at 350 degrees (F) until golden brown, about 1 hour. Serve hot.
   
   Serves 4 to 6