Behind seems to be my common trend this past week or so. Life gets busy, things get piled on, and other things get buried in that pile. Sorry, friends! I’m back though and I have week 3 AND week 4 of project 52! SO, first things first.
After week two’s semi lack luster recipe, I felt that I Heart Naptime needed a second shot to prove itself to you, my dear readers. With that being said, I decided to turn a few more pages until I saw Chicken Hot Pie. Is there anything better on a dreary day than comfort food? I think not. This recipe delivers full on “granny” style comfort food on a working woman time crunch… you’ll even have those extra 2 minutes to make cute pie crust cut outs for the top. I promise.
4 cups chicken stock (confession- I did 2 cups chicken stock and 2 cups vegetable stock)
1 pound boneless, skinless chicken breasts, cubed
1 cup diced potatoes ( I cheated here and got a can of sliced potatoes. SHHH don’t tell)
1 cup chopped carrots
1/2 cup frozen green peas
1/2 cup sliced celery
2- 9 in unbaked pie crusts (Confession again – I only used one. It’s what we had. OOPS!)
1/2 stick of butter
3/4 cup chopped yellow onion
1/4 cup flour
1/2 cup half and half
1 tsp salt
1/2 tsp pepper
1/2 tsp fresh thyme
1. Preheat oven to 425.
2. In a medium saucepan, bring the stock to a boil over high heat. Add the chicken, potatoes, celery, carrots, and peas and boil for 12-15 minutes, or until chicken is cooked through and vegetables are tender. Remove from heat and reserve 1 to 1 and 1/2 cups stock for the filling. drain the excess stock and set the chicken and vegetables aside.
3. While the vegetables are cooking, place one pie crust in a 9 inch pie plan and pierce the bottom with a fork a few times. Bake for 5 minutes. (I skipped this step, as I only had 1 crust.)
4. In a large skillet. melt butter over medium heat. Add the onion and cook 2-3 minutes, or until soft and translucent. Slowly stir in the flour until smooth, and cook until lightly golden. Slowly whisk in the half and half and 1/2 cup of the reserved stock. Stir in salt, pepper, and thyme. Simmer over medium-low heat for a couple of minutes, or until it has thickened slightly. Remove from heat and add the chicken and vegetables. Add more of reserved stock if needed and additional seasoning to taste.
5. Remove the piecrust from the oven and reduce oven to 400 degrees. Pour the chicken filling into the bottom crust. Cover with top crust, seal the edges, and make five small slits in the top of the pie to allow steam to escape.
6. Bake the pie for 20 to 25 minutes, or until golden brown. Let cool 5 to 10 minutes before serving.
*For a lattice crust, use a pizza cutter to make 1 inch strips. Then weave across the top.*